Cookie au Lait


Preparation info

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Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

Coffee ice cream with pieces of all-natural sandwich cookies. Seems so simple. In fact, when Lauren suggested this flavor to Brian, he said, “Eh … sounds boring. We have coffee ice cream, and Sweet Cream and Cookies. Do we really need to combine them?” The answer: oh, yes. The dark, savory, almost bitter notes of coffee are transformed with each sweet and comforting bite of cookie.


  • 1 (12-ounce/340-g) box or about 25 sandwich cookies, such as Back to Nature


    1. Place 6 cookies in the freezer for 1 hour. Transfer the cookies to a small food processor and process them into crumbs. Or, for slightly more fun, place the cookies in a zip-top bag and pound them with your fist! Set this cookie “powder” aside.
    2. Make the coffee ice cream: Prepare an ice bath in the sink or in a large heatproof bowl.
    3. In a medium saucepan, heat the milk over medium-high heat until it starts to steam, 10 to 15 minutes. Remove the pan from the heat and stir in the coffee. Cover the pan and let the coffee steep for 10 minutes. Pour the mixture through a cheesecloth-lined wire-mesh strainer into a bowl. Return the coffee-infused milk to the saucepan.
    4. Add the sugar and skim milk powder. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain. Stir in the cream.
    5. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110°F (45°C), 5 to 10 minutes. Remove the pan from the heat.
    6. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup (120 ml) of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg yolk mixture back into the remaining milk mixture.
    7. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F (75°C), 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes.
    8. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool. Stir in the cookie “powder” and churn the mixture according to the manufacturer’s instructions. Break the remaining cookies into quarters.
    9. Transfer the ice cream to a storage container, folding in the cookie pieces as you do. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.