|Birthday Cake Batter Cookies n' Cream Ice Cream|
|That's one crazy concoction...|
For the Cake Batter Cookies & Cream Ice Cream:
1 Stick of Unsalted Butter, Melted & Cooled Slightly
2 ½C Heavy Cream
6 Egg Yolks
2T Dry Milk Powder & AP Flour, Sifted
½t Salt (heaping… or just a tad bit more to taste)
1 ½t Vanilla
¼t Almond Extract (scant… or a little less)
1T Vanilla Bean Rum (or any kind of infused booze, preferably clear)
25 Birthday Cake Oreos, Roughly Chopped
½C Rainbow Sprinkles
Any Food Coloring, Optional (I chose pink because it’s pretty)
1. For the Custard Base: In a saucepan, bring the cream and milk to a simmer. In a bowl, whisk together the egg yolks, sugar, sifted dry milk powder & AP Flour, and salt until fluffy. Slowly whisk in the melted butter. Once combined, gradually and slowly into the simmering heavy cream-milk mixture. Pour this mixture back into the saucepan and cook over low heat, until thickened (it should coat the back of a spoon). Strain the custard into a bowl that is placed into an ice bath. Stir in the vanilla extract, almond extract, and vanilla bean rum. Cool the custard base until completely chilled. If you are going to add in food coloring, this is the time. Whisk in as many drops of food coloring into the chilled custard base until you have reached your desired color. Once you have reached your desired color, pour this chilled custard base into the ice cream maker.
2. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Chop the Birthday Cake Oreos into small chunks. As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chopped Oreos and the rainbow sprinkles (layer some chopped Oreos and sprinkles throughout). Store in the freezer until firm.