Homemade Cookies and Coffee Ice Cream From Scratch!

Randomly break the cookies, just a second pulse in food processor works otherwise do it with hand and keep aside. Meanwhile separate egg from egg yolks and whisk the yolks and keep it ready. Boil milk, sugar and salt in a sauce pan .

Keep stirring the milk mixture. Once sugar get dissolved add coffee powder or coffee syrup to it and remove from flame. Add this hot mixture to egg yolks whisking continuosly. Once done bring this egg mixture to boil in medium flame

Cook the mixture with continuous stir until it reaches thick coating consistency. The mixture should coat on the back of hte spoon. Strain this mixture using large mesh strainer or colander (its optional).

Keep stirring under ice bath or cool water placed bowl so that it cools down quickly (Pic 3). Keep this coffee mixture in refrigerator till use. You can churn in the icecream maker as per direction

But I have used hand mixture for the remaining steps. Whip the heavy cream starting from low speed to medium and then high to achieve stiff peaks

Add the Vanilla essence , coffee mixture and cookie bits that we prepared already. Gently whip all the stuff for a minute, scrap the sides, cover the lid and store in freezer for for 3-5 hours or overnight.

Now the perfect textured ice cream is ready to enjoy :-)