I wanted to make ice cream with our kids, but we don't have an ice cream maker--and I knew I wouldn't use one enough (note: I have a lactose-intolerant husband!) to justify buying one. I found this recipe, made it with the kids, and it turned out really well. Just a word of caution, this recipe is from Paula Dean from Food Network so you just KNOW it can't be considered healthy. But then again, why would you be looking at this recipe if you had good health in mind?! 3 egg yolks*
1 (14-ounce) can sweetened condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed (Oreos are great)
2 cups heavy cream, whipped
In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Cover and freeze for 6 hours or until firm. If you want to be able to slice it to serve, pour mixture into a 9 by 5-inch loaf pan lined with foil, cover and freeze.
*RAW EGG WARNING
Take caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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