Jul 05
Cookies and Cream Ice CreamLeave a comment

Hope everyone had a great holiday! We celebrated with a nice spread at our house followed by fireworks at the local high school. One of the things on my to do list this summer was to do a deep clean of the pantry. To my surprise, I found an entire package of Oreos pushed way to the back. I knew immediately want I wanted to do with them, ice cream!! Ever since getting my ice cream attachment, I have made many different flavors of ice cream. Not once have I made Blair’s favorite which is Cookies and Cream. I knew that  had to be changed and boy I am glad I whipped this stuff up. It comes together like most ice cream flavors that I have made before starting with a custard. Once churned, it is loaded with chopped Oreos so you get a taste of the cookies in every single bite. It was a great way to kick off the summer with a new flavor!

 

Cookies & Cream Ice Cream

Ingredients:

5 large egg yolks
½ cup granulated sugar, divided
1 ¾ cups heavy cream
¾ cup whole milk
¼ teaspoon Kosher salt
2 tsp pure vanilla extract
1¼ cups chopped Oreo cookies

What you’ll do:

In a heatproof bowl, whisk together the egg yolks and a 1/4 cup of sugar until the sugar dissolves. Set aside. Prepare a large bowl filled halfway with ice water, this will be used to cool down the custard later on.

In a medium saucepan, combine the remaining 1/4 cup of sugar, heavy cream, milk and salt. Set the pan over medium high heat. Once the mixture becomes steamy, remove it from the heat. Slowly temper the milk mixture into the egg mixture, using a spoon or ladle, whisk constantly so you do not cook the eggs. A total of 3-4 spoonfuls should do it, whisk the tempered mixture in with the rest of the milk mixture.  Return the mixture to a low simmer and cook until the mixture thickens, about 1-2 minutes. It should coat the back of a wooden spoon.

Pour the mixture through a fine mesh sieve, this will remove any cooked eggs bits. Stir in the vanilla extract. Set the bowl inside a larger bowl that is filled with ice water and allow the mixture to cool while stirring occasionally. Once the ice cream base has fully cooled, cover the bowl tightly and refrigerate for at least 4 hours or overnight.Freeze the ice cream base in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to a resealable container and fold in the chopped Oreos. Seal the container and freeze for at least 6 hours before serving.

source: Smells Like Home who adapted from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anna Walker, and Dabney Gough

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