Not sure what to do with all those Girl Scout cookies? Try this amazing recipe that will be a hit all year long.
Serves: ½ pint
4 egg yolks
½ cups of sugar
1 cup of whole milk
1 cup of heavy cream
1 vanilla bean or 1 ½ tsp of vanilla extract
1 sleeve of Girl Scout Mint Cookies, crushed
Place egg yolks into sugar and whip with a beater until a pale yellow. Beat in whole milk. Put the egg custard over a double boiler until custard coats the back of spoon or reaches 150° F - 160° F. Place into a ice bath for 15 minutes or until mixture cools slightly. Put custard into refrigerator for 4 - 24 hours which allows for your ice cream to have a smoother texture.
Take custard out of refrigerator and add heavy cream and vanilla, stir well. Place custard into ice cream maker and freeze to maker directions. Right before the ice cream is set add in the crushed mint cookies. Serve and Enjoy!
~Optional: Top ice cream with favorite chocolate sauce, cherries, Girls Scout Mint Cookie, etc.