A couple weeks ago I splurged and bought a couple boxes of my favorite Girl Scout cookies, Tagalongs and Samoas. For anyone who isn’t a cookie freak like me, Tagalongs (aka Peanut Butter Patties) are crispy cookies layered with peanut butter and covered with a chocolaty coating. Samoas (aka Caramel DeLites) are vanilla cookies coated in caramel, sprinkled with toasted coconut, and laced with chocolaty stripes. After nibbling on them here and there, I had half about a half a box of each and decided to dust off my trusty ice cream maker. The result… ice creamy goodness!
- 1 cup whole milk
- A pinch of salt
- 3/4 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 cups heavy cream
- 5 large egg yolks
- 8 Samoas, chopped
- 8 Tagalongs, chopped
1. Heat the milk, salt, and sugar in a saucepan until the sugar dissolves. Add vanilla extract.
2. To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.
3. In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula (about 5 – 8 minutes).
5. Strain the custard into the heavy cream. Stir over the ice until cool, then refrigerate to chill thoroughly. Preferably overnight.
6. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, pour in the chopped cookies.
This makes a delicious ice cream! If you have other cookies, please us those instead. But I especially love the combo of chocolate, coconut, caramel and peanut butter. What Girl Scout cookie combo would you put in your ice cream?