Wednesday, August 19, 2009

Cookies and Cream Ice Cream

This ice cream was so great! At first I wasn't sure if it was going to come through since I was short a few ingredients (as usual)--I only had 2 egg yolks on hand instead of the six that the recipe called for and the mixture just was not thickening. Also, I may have over cooked the custard, but it stll tasted delicious in the end! Just as good as the store bought quality ice cream. The only flaw was that the texture was crumbly instead of creamy, but that may have been because I added too many oreos. But nobody seemed to mind that. The more oreos the merrier!

Cookies And Cream Ice Cream

1 cup whole milk
2 cups heavy whipping cream
2 egg yolks (should be 6 egg yolks)
1/2 cup sugar
1 tablespoon vanilla extract
1 tablespoon chocolate extract
15 Oreos chopped and crumbled

1. In a medium bowl, whisk together eggs and sugar until smooth. Set aside. In a saucepan over medium heat, combine milk and cream until warm and bubbles form around the edges. Remove saucepan from heat and slowly pour milk mixture in to the bowl of eggs while whisking.

2. Pour combined mixture back into saucepan over medium heat. Stir in vanilla extract. Whisk until mixture begins to thicken, about 8-10 minutes. Remove from heat and cover. Chill in refrigerator for 2 hours.

3. Remove mixture from refrigerator and add chopped oreos. Pour into an ice cream maker and churn/freeze acording to manufacturer's instructions.

Source: Adapted from Annie's Eat's, orginally from Pennis on a Platter.

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