2020 has been a tough year for everyone.  Dealing with all the unknowns, stress, worries, even the lost of loved ones…..Reading all the news everyday can be depressing and exhausting.  For me, one way to deal with the stress is to do what I love.  Baking, making desserts……

I was making some macarons couple weeks ago. It is one of the trickiest thing to bake, even if you follow the recipe religiously, or you’ve made it a thousand times, it can still turn out to be a disaster !  Well, that’s what happened to me……I eventually succeeded but left with A LOT of egg yolks ! So 
I turned them into this Cookies and Cream Ice Cream ! It’s super easy to do, yummy and a perfect treat for hot summer days ! 

Makes about 1.5 L

• 200 g granulated sugar
• 6 egg yolks
• 3 cups whole milk
• 1.5 cup whipping cream
• 1 vanilla bean or 1 tablespoon vanilla paste
• 15-20 Oreo cookies (crushed)

1. 1. Whisk together egg yolks, sugar and 1/4 cup of milk
   2. In a non-stick pot, heat remaining milk, vanilla bean (scraped) or vanilla paste, over medium heat until just boiled
   3. Add 1/3 cup of hot milk into egg mixture to temper, then pour everything back into pot
   4. Heat over low heat, stirring constantly until just thickened. Mixture should coat back of spoon. Alternatively, you can use a thermometer, and heat until it reaches 82 ºC / 180 ºF 
   5. Remove from heat immediately, strain through a fine mesh twice
   6. Let sit in an ice bath, stir in whipping cream
   7. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight 
   8. Place in ice cream machine and churn according to manufacturer’s instructions
   9. Stir in crushed Oreo cookies and freeze until serve