Monday, October 17, 2011

Black Raspberry Cookie Ice Cream

I got the cutest ice cream bowls today from a school fundraiser.  Add in the fact that I had a quart of cream a few days from it's expiration date and you get a new recipe. 




Black raspberry cookie ice cream

3 cups cream
1 cup sugar
4 large egg yolks lightly beaten
1 cup black raspberry preserves, seedless
8 Pepperidge Farm Milano raspberry cookies, crushed

Cook cream and sugar until warm.  Add 1 cup of mixture to the beaten egg yolks to temper before adding to saucepan.  Stir constantly.

Cook until mixture coats the back of your spoon.

Strain and pour into your ice cream maker.  Add preserves to strained mixture.

Right before it's finished, add in the crushed cookies.