Cookies N Cream Gelato.

           You may be wondering why I'm making so much ice-cream. Well, that's because everytime I plan to make ice-cream, I'll have to buy the whipping cream & it normally comes in a 1-litre carton which is  good for 4 batches of recipes. Once opened, I have to finish it within few days. Otherwise, it'll have to be thrown away......

          Cookies & cream ice-cream is at the top of the list of my family's most favourite flavour. It's basically vanilla ice-cream with broken chocolate sandwich cookies added to it. So here's the recipe I've adapted from Torrace Kopfer. Enjoy....

Ingredients:

2 cups (470ml).............................whole milk

1/2 cup (100g)............................. granulated sugar

4 (large) .......................................egg yolks

1 cup (235ml)...............................dairy whipping cream

1/2 tsp..........................................pure vanilla paste

6...................................................Oreo cookies (I removed cream & broke into small pieces. 3 to 4 hours before churning the chilled mixture in the ice-cream maker, place cookies in the freezer.)

Method:

1. Combine the milk and about 1/2 of the sugar in a medium-sized, heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until it registers 77 deg C (170 deg F) on an instant-read thermometer.
2. In a medium bowl, whisk together the egg yolks and the remaining sugar until foamy and slightly thickened.
3. Carefully and slowly, pour about half of the hot milk to the eggs, whisking continuously. Pour the heated egg mixture into the saucepan with the hot milk and return to the stove top.
4. Stirring continuously with a wooden spoon, cook the mixture over medium heat until it registers 85 deg C (185 deg F) on an instant-read thermometer or is thick enough to coat the back of the spoon or spatula,  Do not allow the mixture to boil. Remove from the heat. If the mixture is not completely smooth, emulsify it by using a hand whisk or stand  blender and blending it until smooth, before proceeding to the next step.
5. Combine the whipping cream and vanilla paste in a stainless steel or glass mixing bowl and stir until the powder dissolves and set it over an ice bath (i.e. a bowl filled with ice & cold water).
6. Pour the heated custard through a strainer into the cold cream and stir until fully incorporated and the mixture has fully cooled. Then remove the bowl of  mixture from the ice bath, cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
7. When ready, pour the chilled mixture into the  ice-cream maker and process according to manufacturer's specifications. Add in the frozen cookies about 10 minutes before the end of the churning process.
8. Remove the finished gelato from the ice-cream maker and place it in a plastic container. Cover with plastic wrap or silicone paper by pressing the wrap or paper gently against the top of the gelato.Affix lid to container and place in the freezer to fully harden before serving.

Makes about 1 litre.