Richer and creamier than most store-bought varieties of cookies and cream ice cream, our version of the classic is quick and easy to put together. Our secret ingredient is an amped-up vanilla extract (with flecks from the vanilla bean included!). The creamy vanilla base complements the rich, chocolate sandwich cookies for a nostalgic cookies and cream ice cream that's hard to beat.
Whisk together the milk and sugar, stirring until the sugar has dissolved.
Stir in the heavy cream and vanilla.
For best results, chill the mixture in the refrigerator for 1 hour before freezing.
Freeze in an ice cream maker according to the manufacturer's directions.
Stir the cookie chunks into the soft ice cream, and serve immediately.
For firmer ice cream, place soft ice cream in a covered container. Freeze for 2 to 3 hours, until the cookies and cream ice cream is as hard as you like. (Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15 to 20 minutes or so before serving.)
To keep the cookies and cream ice cream soft and "scoopable" in the freezer, stir in 3 tablespoons alcohol — vodka, brandy, rum, or the liqueur of your choice — after you've removed the ice cream from the ice cream maker, but before you put it into the freezer to harden.
