I really missed Blue Bell Cookies ‘n Cream when we were living in California. Once, on a drive back from a visit to Texas, Mark tried to figure out where the last stop in order to bring back two half gallon cartons. He didn’t want to risk not finding it in Amarillo, so he picked it up before then and packed it in ice.
What a wonderful surprise! He was bummed that it had nearly melted by the time he got to Sacramento, but I didn’t care. I refroze it in our little ice cream maker and, other than not have the satisfying crunch of a cookie in the middle of a smooth ice cream bite, it tasted wonderful.
Blue Bell is still just in 20 states, mostly southern. But now that Trader Joe’s has opened in Fort Worth, I’d almost think the world was righting itself. But then, Mark would have to be here, too.
God, I miss him still.
Here’s a cookies ‘n’ cream recipe we’d make in California. I still make it here from time to time, like I will later tonight, since I was able to pick up some Newman O’s on sale. (Note: this recipe calls for raw eggs. Know your source. Also, if you use the little Cuisinart freezer, you’ll need to cut this recipe in half.)
Mark and Peggy’s Original Cookies N’ Cream
4 eggs, beaten
2 1/4 cup sugar
5 cups milk
4 cups heavy cream
1 1/2 T. vanilla
1/2 tsp. salt
One-pound bag of chocolate sandwich cookies
Crumble the cookies in bits and put in freezer to chill. Add sugar to eggs and beat until stiff. Stir in milk, cream, salt and vanilla. Freeze mix according to manufacturer’s directions.
About 3-4 minutes before its finished freezing, drop in the cookie bits a little at a time. The dasher should push them evenly throughout, but if it doesn’t, stir it by hand a little.