Homemade Ice Cream with Oreo Cookies

Jatis Skains, D.H.S.

  • 3 egg yolks
  • 1 (14 oz) Eagle Brand® milk
  • 4 tsp vanilla extract
  • 1 cup coarsely crushed Oreo® chocolate cookies (about 12 cookies)
  • 2 cup whipping cream, whipped (do not use whipped topping)

Beat egg yolks; stir in Eagle Brand® and vanilla. Fold in cookies and whipped cream. Pour into foil lined aluminum 9×5 inch loaf pan or other 2 quart container. Cover. Freeze 6 hours, or until firm. Scoop ice cream from pan or peel off foil and slice.

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