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Crushed vanilla wafer cookies, stirred in after the ice cream freezes, add the flavor of a crumb crust.

Julianna Grimes Bottcher
Recipe by Cooking Light July 2006

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Combine the first 3 ingredients in a medium, heavy saucepan, and bring to a boil. Remove milk mixture from heat.

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  • Combine sugar and egg yolks; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

  • Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in coconut and cookies. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutrition Facts

288 calories; calories from fat 29%; fat 9.4g; saturated fat 6g; mono fat 2g; poly fat 0.4g; protein 4.6g; carbohydrates 48.7g; fiber 0.3g; cholesterol 92mg; iron 0.6mg; sodium 78mg; calcium 50mg.
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