Wednesday, June 17, 2015

Sugar Cookie Ice Cream

I made this and totally forgot to take a picture! Oopsy! You are just going to have to imagine how amazingly good it looks.

Sugar Cookie Ice Cream

2 large eggs, beaten
2 cups sugar
1/8 tsp salt
2 cans evaporated milk
3-5 tsp vanilla extract
2 1/2 cups milk (you can also use half and half or heavy cream)
3 cups Refrigerated Pillsbury Sugar Cookie Dough

1. Beat eggs by hand for about 30 seconds. Add salt and sugar. Mix for about 1 minute. 
2. Add carnation (evaporated) milk one can at a time. Beat about 30 seconds to 1 minute between cans. Add the vanilla and then the milk. Continue to beat until bubbly. 

3. Refrigerate about 1 hour to help icecream set up better, especially if using regular milk. 

4. Pour into ice cream maker and follow manufacturers directions. When icecream is a soft serve consistency, add cookie crumbs. 

5. Transfer to airtight container and freeze until hard serve consistency. 

1 comment:

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