Someone recently gave me a package of Chips Ahoy cookies. I didn’t really want to just eat them plain, as there are plenty of cookies I like better, so I turned them into the bottom crust for a simple but fantastic ice cream cake for my birthday. Even if you don’t want this in cake form, you should really make this ice cream, it’s Very Good!

Ingredients:

Crust:

• 6.5 ounces Chips Ahoy cookies (1/2 of a package)
• 1/4 cup butter, melted

Ice Cream:

• 5 large egg yolks
• 1/2 cup malted milk powder
• 1 3/4 cup heavy cream
• 3/4 cup 2% milk
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

• hot fudge ice cream topping, to taste

Preheat oven to 350 degrees.

Crush the cookies – this goes super fast in a food processor!

Add the melted butter and combine until well mixed. Again, this takes just seconds in a food processor.

Transfer the crumb mixture into a 9″ springform pan and bake 15 minutes. Remove from the oven and set aside to cool. Once the crust has reached room temperature, you can store it in the freezer until the ice cream is ready.

To make the ice cream, place the yolks in a medium, heatproof bowl and whisk them to break them up. Whisk in the malted milk powder, then set aside.

In a heavy saucepan, combine the cream, milk, sugar, and salt, stirring to combine. Place the pan over medium-high heat until the mixture just begins to simmer, then reduce the heat to medium.

Scoop approximately 1/2 a cup of the hot cream mixture and drizzle it into the bowl with the egg yolks, while whisking the yolks constantly. Repeat with another 1/2 cup of hot cream, continuing to whisk the yolk mixture.

Stirring the cream mixture constantly with a rubber spatula, now drizzle the egg mixture into the rest of the cream mixture. Cook, stirring constantly, until the combined mixture coats the back of a spoon, holding a clear line when you run your finger through it.

Strain the mixture into a clean container (to catch any scrambled eggs that may have cooked a bit too much).

Put your clean container into an ice bath to cool the custard you’ve made, stirring occasionally. Once the custard has reached roughly room temperature, stir in the vanilla and then cover it with plastic wrap, pressing the wrap all the way down to the surface of the custard to prevent a skin from forming on the surface. Refrigerate at least 2 hours.

When the custard has been chilled, freeze it according to your ice cream maker’s instructions. You can add fudge sauce (however much you want, probably something like 6 ounces) to the end of the churning process, or add it to the ice cream as you put it in the pan – I went with the latter as I didn’t want brown ice cream, but either way is going to taste fantastic.

Remove the prepared crust from the freezer and scoop the soft ice cream from your ice cream maker, adding hot fudge sauce between scoops of ice cream if you haven’t already added it to the ice cream, then swirling a bit and smoothing the top.

Extra fudge? Don’t mind if I do!

Freeze at least a further 3 hours before serving.

Happy birthday to me!

Malt Vanilla Ice Cream Cake

Ice cream recipe adapted from Epicurious.

Crust:

• 6.5 ounces Chips Ahoy cookies (1/2 of a package)
• 1/4 cup butter, melted

Ice Cream:

• 5 large egg yolks
• 1/2 cup malted milk powder
• 1 3/4 cup heavy cream
• 3/4 cup 2% milk
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

• hot fudge ice cream topping, to taste

Preheat oven to 350 degrees.

Crush the cookies, then mix in the melted butter. Transfer the crumb mixture into a 9″ springform pan and bake 15 minutes. Remove from the oven and set aside to cool. Once the crust has reached room temperature, you can store it in the freezer until the ice cream is ready.

To make the ice cream, place the yolks in a medium, heatproof bowl and whisk them to break them up. Whisk in the malted milk powder, then set aside.

In a heavy saucepan, combine the cream, milk, sugar, and salt, stirring to combine. Place the pan over medium-high heat until the mixture just begins to simmer, then reduce the heat to medium.

Scoop approximately 1/2 a cup of the hot cream mixture and drizzle it into the bowl with the egg yolks, while whisking the yolks constantly. Repeat with another 1/2 cup of hot cream, continuing to whisk the yolk mixture.

Stirring the cream mixture constantly with a rubber spatula, now drizzle the egg mixture into the rest of the cream mixture. Cook, stirring constantly, until the combined mixture coats the back of a spoon, holding a clear line when you run your finger through it. Strain the mixture into a clean container. Put your clean container into an ice bath to cool the custard you’ve made, stirring occasionally. Once the custard has reached roughly room temperature, stir in the vanilla and then cover it with plastic wrap, pressing the wrap all the way down to the surface of the custard to prevent a skin from forming on the surface. Refrigerate at least 2 hours.

When the custard has been chilled, freeze it according to your ice cream maker’s instructions. Remove the prepared crust from the freezer. Add fudge sauce at the end of the freezing, or swirl into the ice cream as you transfer it into the crust. Smooth the surface and freeze an additional 3 hours before serving.