A baking blog with a dash of flour and love!
Thursday, June 19, 2014
Cookies and Cream Ice Cream
I've been on an ice cream making kick lately. \
I have an old fashioned mixer. Okay, who am I kidding, it's updated but it churns and requires rock salt and ice. The machine is just electric and not hand churned, thank goodness. Except, I could probably burn calories hand churning and that would make up for all of this ice cream I've been eating...
Anyways, I have a wide range of favorites but Cookies and Cream has always been up there on the list. I love the sweet vanilla ice cream turned dark from the chocolate and studded with cookies and cream centers... Yum! This homemade Cookies and Cream ice cream was not disappointing. My husband commented that it would have a better vanilla flavor if there were less cookies. How dare he, right? So if you decide to make this, cater the cookies to your needs.
No, the whole package won't fit, I tried...
You will need:
5 large egg yolks
1/2 cup granulated sugar, divided
1 3/4 cups heavy cream
3/4 cup whole milk
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped Oreo cookies
In a heat proof bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar. Whisk just until the sugar is dissolved and the yolks are lighter in color, set aside.
In a medium saucepan, whisk together the remaining 1/4 cup of sugar, heavy cream, milk, and salt. Heat just until the mixture is steaming and small bubbles form around the edges, remove from heat. Take 1 cup of the milk mixture and slowly whisk it into the egg yolks to temper. Pour the egg/milk mixture back into the sauce pan and simmer, over low, until the mixture is thickened and coats the back of a spoon, around 5 minutes.
Using a large fine mesh strainer, place over a heatproof bowl and pour the ice cream mixture in. The strainer should catch any eggs that may have scrambled. Stir in the 2 teaspoons of vanilla.
Chill the ice cream base overnight.
When you are ready to make the ice cream, pour into your machine and freeze based on the manufacturers instructions. Place half of the chopped Oreos into the machine 5 minutes before it is finished. When the ice cream is done churning, stir in the remaining Oreo cookies. Place in an airtight container and freeze for 3-4 hours or until set.
Scoop and enjoy!
*recipe adapted from
Smells Like Home
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