Vanilla Bean Cookies n Cream Ice Cream {Best Basic Vanilla Bean Ice Cream}

Do you ever say "This is the best thing I've ever eaten!"  But then think, "I eat lots of yummy things... Realistically this can't be THE best thing I've ever eaten.  What kind of label is that anyways? How could you ever decide?"

I say that a lot, but then I remember that I really do know the best thing I've ever eaten. 

When I had our first son I was induced.  Which means they basically starve you until your baby comes.  Unfortunately he was a long time coming and I only had chance to sneak a sucker in that 20-ish hours or so.  (Seriously... tell a lady to have a baby and not feed her? Dumbest idea ever.)  Without going into details, he was a very difficult & complicated labor, my epidural didn't work, and I'm not entirely certain my doctor was actually an MD.

Fast forward to his arrival. My sweet sister-in-law worked at the hospital where I delivered and gave me a coupon for a free shake at the cafeteria.  My husband cashed it in as soon as they moved me to recovery and I vividly remember this Caramel Oreo shake being The. Best. Thing. I've. Ever. Eaten.  INMYLIIIIFE.

I inhaled it.

And seriously?  I still dream about it. 

There is zero doubt in my mind that I will ever eat anything as satisfying and delicious as that shake.

But making a pretty good copycat is always a good idea.  This vanilla bean ice cream is amazing, and even better if you put a whole bunch of Oreo chunks inside. Putting caramel sauce on top?  Heavenly.  It could turn out to be one of the best things you've ever eaten.  Make it into a shake if you want.

Vanilla Bean Cookies n Cream Ice Cream

Recipe adapted from The Perfect Scoop by David Lebovitz

  

-2 cups heavy cream (divided)
-1 cup sugar
-pinch of salt
-1 cup whole milk
-1 Tbsp vanilla bean paste (Sur La Table has this)

-24-ish Oreo's, quartered  (I like to crumble 3 or 4)

Combine 1 cup of cream, sugar, and salt in a saucepan over medium heat.  Whisk until sugar is completely dissolved.  Remove from heat. Stir in second cup of cream, milk, and vanilla bean paste. Cover mixture well and refrigerate overnight. 

Freeze ice cream in an ice cream maker according to manufacturer's directions.  I use an electric and it takes about 30 minutes.  When done, scoop ice cream into a covered freezer-safe container and fold in Oreo pieces. Freeze several hours or overnight before serving.

*Note-For plain vanilla bean ice cream just omit the Oreos.

Butterfinger Ice Cream: Use 2 tsp vanilla extract in place of vanilla bean paste. Stir in 14 oz butterfingers, crushed (6-7 large bars) after ice cream has churned. 

(You can reduce the sugar by 1/4 c on this if you prefer your ice cream to be not too sweet. 

A peanut butter swirl would also be delicious. Warm pb and let it cool. Then drizzle through churned ice cream before freezing immediately.)