Comments on: Cookies and Cream Ice Cream

By: Emily

Emily — Sun, 22 Aug 2010 14:28:00 +0000

We made this recipe this weekend and it is FANTASTIC! So creamy and amazing. Lots of yummy cookie bits throughout! Can’t wait to try another ice cream recipe!!

By: Tara

Tara — Thu, 12 Aug 2010 03:03:42 +0000

Annie, about six weeks ago, I found your website from Heather Drive and have been obsessed ever since. I made this recipe this past weekend, and it’s been a joy coming home from work and enjoying a small cone of this amazing ice cream each night. Thanks! I can’t wait to try some more of the recipes I have printed in the coming weekends. P.S. Your family is beautiful.

By: Taylor

Taylor — Wed, 04 Aug 2010 03:59:37 +0000

I made this today when I found an icecream maker locked away in the kitchen cabinet. Best icecream I have ever tasted! So creamy and delicious. Thank you, thank you, thank you for posting this recipe.

By: mtnash

mtnash — Thu, 01 Jul 2010 14:56:36 +0000

Oh man, I need to start reading comments… I see the above. Sorry!

By: mtnash

mtnash — Thu, 01 Jul 2010 14:55:57 +0000

Annie — Do you know how much this makes?? I’m planning on taking this to a cookout and need to know if I should make an additional batch.

Thanks!!

By: Annie

Annie — Wed, 12 May 2010 23:42:50 +0000

Ree,
It makes about 1 quart. I have no idea if it would work in a bag with ice – I’m thinking no. But, I have no idea how that works, I’ve never tried it.

By: ree

ree — Wed, 12 May 2010 21:41:01 +0000

how much ice cream does this recepie make? and does this work if i do it in a bag with ice for a school lab?

By: Jean-Marie

Jean-Marie — Sun, 28 Feb 2010 12:29:06 +0000

Thanks for your help!! I will try again.

By: Annie

Annie — Fri, 26 Feb 2010 20:24:24 +0000

Jean-Marie,
You need to invest in an instant-read thermometer. It takes all the guesswork out of custards and such. There is a very narrow temperature margin where your custard is safe. Below 170 and it won’t thicken properly, but above 180 and you will end up with scrambled eggs, as in your case. I use an instant-read thermometer every time and have never had any problems with custards and such.

By: Jean-Marie

Jean-Marie — Fri, 26 Feb 2010 18:48:54 +0000

HELP!!!! Okay, so after recently finding your blog and reading through 90% of it in one night I decided the first recipe I would try would be the Cookies and Cream Ice Cream. I was in shock that I never heard of the KA attachment and ran out to buy it. Now my problem – I tempered the eggs, I know I did and after about 4 minutes back in the pot and stirring continously lumps started to form, lots of them! I was also horrified to remember that I threw out my sieve last week since I never used it in 6 years so with some quick thinking I used a strainer and paper towels to strain my ice cream which resulted in a little over a cup and a half of liquid and two cups of “egg custard” – I assume this was not supposed to happen!!!! I put it in the KA anyway because the resulting liquid tasted good and the kids were anxious but after freezing it was not really creamy. Where did I go wrong?!?!? Yours looks perfect. Any advice would be greatly appreciated!!!!