Recipe

DifficultyStove & Oven
Yields12 Servings
Total Time1 hr 25 mins

Ingredients

 2 cups heavy cream
 1 cup milk
 0.67 cup sugar, granulated
 0.25 tsp salt, coarse
 6 eggs (separated yolks)
 1 tsp vanilla extract
 8 cookies, Oreo (crumbled)

Directions

Preparation
1

Follow the directions to prepare your ice cream maker. Ours takes a couple days of chilling in advance tucked away in the freezer.

You will also need a few things: an instant read thermometer, a fine mesh strainer, and an extra set of hands helps a lot.

Cooking
2

In a saucepan we combined and warmed the cream, milk, sugar, and salt over medium heat until the sugar was dissolved. The Kid insisted on whisking this blend with one hand while attempting to hold our candy thermometer just-so-deep in the mixture with the other. The goal was to hit one hundred and seventy on the final mix, but not too hot to curdle the eggs when we added those next.

A small bit of an event as we separated the eggs, then the yolks were whisked, and ultimately tempered with about a third of the hot milk mix. Again this was all accomplished by some furiously mixing on that whisk by the Kid combined with some genuine elbow grease and the obligatory frantic shouting of directions when I took over then dared to pause (for barely a moment!) to switch hands.

The eggs and milk (plus the vanilla) were heated to a smidgen over that one hundred and seventy F mark, and then we killed the heat and strained the whole batch through a fine steel mesh sieve and into a plastic pitcher (because it has a lid and fits nicely into the fridge.)

Chilling
3

Four hours into the chill we set up the new ice cream attachment for the stand mixer, frozen (for 36 hours) ahead of time, and poured the ice cream base into the bowl, setting it to stir mode. With a few minutes left on the thirty minute conversion, we added the crumbled Oreo cookies and let it combine before scooping into a freezer container and hiding away to harden up.

Ingredients

 2 cups heavy cream
 1 cup milk
 0.67 cup sugar, granulated
 0.25 tsp salt, coarse
 6 eggs (separated yolks)
 1 tsp vanilla extract
 8 cookies, Oreo (crumbled)

Directions

Preparation
1

Follow the directions to prepare your ice cream maker. Ours takes a couple days of chilling in advance tucked away in the freezer.

You will also need a few things: an instant read thermometer, a fine mesh strainer, and an extra set of hands helps a lot.

Cooking
2

In a saucepan we combined and warmed the cream, milk, sugar, and salt over medium heat until the sugar was dissolved. The Kid insisted on whisking this blend with one hand while attempting to hold our candy thermometer just-so-deep in the mixture with the other. The goal was to hit one hundred and seventy on the final mix, but not too hot to curdle the eggs when we added those next.

A small bit of an event as we separated the eggs, then the yolks were whisked, and ultimately tempered with about a third of the hot milk mix. Again this was all accomplished by some furiously mixing on that whisk by the Kid combined with some genuine elbow grease and the obligatory frantic shouting of directions when I took over then dared to pause (for barely a moment!) to switch hands.

The eggs and milk (plus the vanilla) were heated to a smidgen over that one hundred and seventy F mark, and then we killed the heat and strained the whole batch through a fine steel mesh sieve and into a plastic pitcher (because it has a lid and fits nicely into the fridge.)

Chilling
3

Four hours into the chill we set up the new ice cream attachment for the stand mixer, frozen (for 36 hours) ahead of time, and poured the ice cream base into the bowl, setting it to stir mode. With a few minutes left on the thirty minute conversion, we added the crumbled Oreo cookies and let it combine before scooping into a freezer container and hiding away to harden up.

Cookies & Cream Ice Cream

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