I’m so happy to share a special NOBREAD recipe from our friend Mary Catherine who makes small-batch ice cream in NYC! Her flavors are unreal, like Mean Green Sorbet, Hot Chocolate, and Chocolate Covered Strawberry! Mary Catherine created a special NOBREAD flavor with GF peanut butter cookies! Check out her recipe and follow her on Instagram @bettericecreamed!

NOBREAD Peanut Butter Cookie Ice Cream

Time: About 20 minutes plus 6-12 hours of cooling

and chilling in the refrigerator

 Yield: About 1 1/2 pints

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You’ll need:

2 cups heavy cream

1 cup whole milk

⅔ cup sugar, divided

2 pinches of sea salt

5 large egg yolks

5 GF peanut butter cookies

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1. In a small pot, simmer cream, milk, 1/3 cup of sugar and salt until sugar

completely dissolves (about 5 minutes). Remove the pot from heat.

2. In a separate bowl, whisk egg yolks and the remaining 1/3 cup of sugar.

Continually whisking, slowly whisk the hot cream into the yolks, then

transfer the yolk and hot cream mixture back into the pot. Return the pot to

medium-low heat and gently cook until mixture is thick enough to coat the

back of a spoon (5-10 minutes).

3. Strain through a fine-mesh sieve into a bowl. Cool mixture to room

temperature. Cover and chill at least 6 hours or overnight.

4. Churn in an ice cream machine according to manufacturer’s instructions.

After 15 minutes or so, break up the peanut butter cookies and add them to

the freeze bowl. Let incorporate for a minute longer. Serve directly from the

machine for soft serve, or store in freezer until hardened.



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