Cookies n Cream Ice Cream Pie!!

So you all know that I recently bought an ice cream book from my last post. I absolutely love it! Making ice cream comes to a bit of a challenge to me. Maybe because I need to always remember to freeze my freezer bowl. I have that ice cream machine that looks like a bucket. I'm hoping to get a bit more advanced in ice cream making so I can invest my time into one of those $300 ones! But as for now, my lovely red bucket will do.

After enjoying some ice cream from Bi Rite, I absolutely HAD to buy the book. Well, as I was standing in line, I already decided to buy the book. But after having some ice cream, I knew my investment was well spent. Its also signed! Yay!

I love this book from Bi Rite Creamery because it is very detailed on how to make ice cream and what type you want to make. Not just with different flavors, but the style: such as pies, cakes, popsicles, sorbets, etc.

From this book, I decided to make a cookies n cream ice cream pie!

I first made the base of the Cookies N Cream ice cream by making a vanilla base.

Be careful when you make this! When you temper the cream to the eggs and back into the pot, it will literally take 1-2 minutes for the base to be finished. Don't wait for it to thicken too much or you would have over cooked it. (That's what I did on my first attempt!) Once the base has finished cooking, you want to strain it over a bowl in an ice bath! Once everything is cool, transfer the base to a container and stick it in the fridge for 2 hours or overnight.

Once you finish, you can start on the oreo crust! It doesn't have to be perfect or anything! Don't forget to bake it!

Yum! Oreos are my weakness! I love how universal they are! You can eat them alone with milk, add it to some cupcakes, sprinkle it on macaron shells, or even chop it up and add them to ice cream!

I definitely think that churned ice cream looks beautiful with oreos! Once my ice cream was close to finished, I add the chopped oreo bits into it. It saves me a ton of time by adding it to the already churning ice cream rather than folding it in afterwards and being afraid that the ice cream would melt too quickly. 

Once your ice cream is finished, just dump the entire batch onto your cooled pie crust and spread it out!

Wrap it up in plastic and chill overnight! Then enjoy the next day, especially if it is a hot September afternoon. Cut it up and enjoy!

I had so much fun making this and I definitely enjoyed the reactions from my friends! I think I might try my hand in some ice cream again! 

Cookies n Cream Ice Cream Pie (From Sweet Cream and Sugar Cones)

Ingredients for the ice cream: (Makes about 1 1/4 quarts)

5 large egg yolks

1/2 c sugar

1 3/4 heavy cream

3/4 cup of 1% or 2% milk

1/4 tsp kosher salt

2 tsp vanilla extract

1 1/4 c chopped oreo cookies

Ingredients for the crust: (one 9" pie pan)

1 1/2 c fine cookie crumbs

2 Tbs sugar

2 Tbs unsalted butter, melted

pinch of kosher salt

Directions

Ice cream:

1. Whisk together yolks and 1/4 c of sugar in a heatproof bowl. Set aside
2. In a medium saucepan, stir together the cream, milk, salt, vanilla extract and 1/4 of remaining sugar. When mixture simmers, turn the heat off
3. Scoop out 1/2 cup of the cream mixture to the eggs and whisk constantly. Add one more 1/2 cup of cream
4. Pour everything back into the saucepan and cook for another 1-2 minutes. It will slightly thicken enough to coat the back of a spatula. Do not overcook it will cook fast!
5. Strain the base into a strainer over an ice water bath. Once mixture cools, transfer to a container and keep it in the fridge for 2 hours or overnight
6. Churn the ice cream in your machine according to the manufacturer's instructions. Once ice cream starts to thicken up, add the chopped oreos or fold it in by hand.
7. Transfer the ice cream to a clean container and freeze immediately or pour over prepared pie crust and freeze immediately

Pie Crust:

1. Preheat the oven to 350 degrees 
2. In a small bowl, combine all of the ingredients together until well blended
3. Transfer to a 9" pie pan and press along the sides and at the bottom. Use a flat surface like a glass cup to make everything smooth
4. Bake the crust for about 8-10 minutes and let it cool before you add ice cream