This recipe includes a Milk Chocolate Birthday Cake Ganache for the ultimate chocolatey cookies and cream experience.
Recipe courtesy of Double Chocolate Fountain. Image by pomoBoho Media.
ingredients
Cookies N' Organic Cream of Earl Grey Ice Cream
Milk Chocolate Birthday Cake Ganache
directions
In saucepan combine milk, sugar and tea. Bring mixture to a simmer and let steep for 2-3 minutes. Strain mixture.
In a separate bowl, crack eggs and temper with the tea mixture (stream hot tea liquid into eggs while whisking to avoid lumps).
Return to heat on low and keep whisking until custard becomes thick. Let cool and refrigerate for minimum 2 hours.
In a separate bowl, whip cream until soft peaks form and fold into cooled custard.
Put combined custard mixture in airtight container and freeze for 2 hours.
Mix the half-frozen ice cream to break up crystals and fold in crushed cookies. Put back in freezer until firm.
Scoop and serve with your favourite toppings!
Bring cream and tea to a boil. Strain into chocolate until combined. Drizzle over your favourite ice cream!