Thursday, May 5, 2011

Recipe: Crazy for Cookies & Cream Ice Cream

I hate to admit it but it's been so long since I made ice cream :( I can give you the million and one excuses but this post could get very long so instead I'll tell you about how much I missed it. It was so rewarding once done to see my work of art and to see how excited the family was to see I was making a batch especially because it is their favorite kind, Cookies & Cream. 

Funny thing is it is not a flavor I have ever made for some reason and not one I would order but I was reading one of my favorite blogs recently, Beantown Baker (shout out to Boston bloggers), who shared a Cookies & Cream Recipe that sparked my interest. She has a great series called Friday Favs where she has her favorite bloggers providing guest posts every Friday....great idea and glad I caught this one. So a few Fridays ago while catching up on my favorite blogs I came across her Friday Fav featuring Pennies on a Platter who shared her recipe for this great Cookies and Cream Ice Cream and I immediately made it a must make because I knew the family would love it.

I stayed almost true to her recipe. I only had 5 eggs so I was minus an egg, I used Reduced Fat Oreos instead of Double Stuffed basically because I had them in the house and hey saving a few calories can't hurt, and one must when I make ice cream is cooling the final mixture over an ice bath before placing it in the fridge. I truly believe this final step along with straining the final mix helps to make ice cream nice and smooth. Because the mixture will still continue to cook when removed from the stove due to the heat itself, this cooling process allows the mixture to cool rapidly to stop the cooking process immediately. All in all this recipe is a keeper and I am so glad I stumbled upon it.

So I am back on the ice cream making wagon. It was so fun and realized what I have been missing. One reason I hate to make ice cream all the time is because I say to myself, well I will eat it all. But truth be told my husband and daughter ate it all and all I did was have a spoonful..well maybe two! 

Recipe follows after the photo journal...enjoy!


Egg yolks and sugar


Milk and cream


Strain and cool


Churn

Cookies



Mix


Freeze


Eat


Cookies 'N Cream Ice Cream

-adapted from Pennies on a Platter - makes 1 quart 

1 cup whole milk
2 cups heavy whipping cream
5 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
15 Reduced Fat Oreo Cookies, roughly chopped
Bring the milk and cream to just under a boil in a sauce pan, over medium heat. (Bubbles will form around the edges.) Set aside.
Meanwhile, beat the egg yolks and sugar on medium high speed. Reduce the mixer to low speed. Slowly add the milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.
Scrape the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 3-4 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla, cool over an ice bath, cover and chill in the refrigerator for at least 4 hours.
Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. Spoon into a lidded freezer container then stir in the chopped cookies. Freeze 3-4 hours or overnight. 



4 comments:

Nikki @Pennies on a Platter said...

We absolutely LOVE this ice cream and so glad you did, too! I hear you on the straining part, but for some reason it works to skip this step for me (on this particular recipe).

The underlined link you have for Pennies on a Platter actually clicks over to Culinary Cory, though. Thought you might want to know. :) He's the original source, so it might be good to reference both anyway.

Ivy said...

Looks so creamy and delicious. Hey, no ice cream cupcake contest this year huh?

Bethany said...

Thanks for sharing Nikki! I'll fix that link.

Ivy, check back tomorrow -- you won't be disappointed!

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