This rainbow ice cream has a smooth and rich vanilla ice cream base and includes chopped rainbow cookies
Keyword: Ice Cream
Author: Eva Bakes
6large egg yolks
In a medium saucepan, heat up the whole milk, sugar, 1 cup of the heavy cream and salt on medium temperature until the sugar is completely dissolved.
In a large bowl, place the remaining heavy cream. Put a mesh sieve on top and set aside.
In a medium sized bowl, whisk the egg yolks and add the vanilla. Set aside.
Once the whole milk mixture is warmed up and the sugar has melted, pour about 1/2 cup of it into the bowl with the egg yolks. Whisk constantly so the eggs don't scramble. Then pour this back into the large bowl with the whole milk and keep whisking. The mixture will thicken and coat the back of your spatula or wooden spoon.
Pour the mixture over the mesh sieve so it combines with the remaining cup of heavy cream. Mix well. Allow the mixture to cool down and place in the refrigerator to cool completely over night.
Once the ice cream base is fully chilled, place it in your ice cream machine and churn according to the manufacturer's directions. Fold in the chopped cookies and transfer to a container and freeze for at least 3-4 hours.
Ice cream should stay in an airtight container in the freezer and will keep for many weeks.Source: Inspired by Gelati Celesti; ice cream base slightly adapted from The Perfect Scoop by David Lebovitz