Tuesday, June 28, 2011
Cookies n’ Cream Ice Cream
So as a good wife, I share most everything with my husband. I say most because, well, there is ONE exception. That exception?
Hubs knows that ice cream is OFF limits. Cookies, cake, brownies… you can have them! But ice cream? You better step off! haha
When it comes to the best ice cream recipes, there is only one source I ever go to: David Lebovitz. He is genius. period. I have been OBSESSED with his recipes ever since I discovered his book, The Perfect Scoop.
Last month, I had the pleasure of meeting him at BlogHer Food. I have to say, I was a little “star struck”. I wanted to walk up and say hi, but it took me a while to actually get the nerve to do so. I was chatting it up with the fabulous Jaclyn when I finally said, “Okay I’m going to do it! I’m going to go say hi!” So I marched myself right over to him and said, “I just LOVE your ice cream recipes… I refuse to use any other ones!” (Hello- star struck idot) haha David Promptly responded with… “And I just LOVE your shoulders!” Hilarious. At least it makes for a great memory!
Anyhow, as for this cookies n’ cream ice cream. I made David’s vanilla ice cream recipe omitting the vanilla bean and adding some crushed and chopped Oreo cookies. Delicious.
David’s recipes NEVER dissapoint. Thanks again Mr. Lebovitz!
Cookies n' Cream Ice Cream
2 cups whole milk
1 1/2 cups sugar
4 cups heavy cream, divided
pinch of salt
6 large egg yolks
1 teaspoon vanilla extract
14 Oreos, ground
14 Oreos, chopped
Heat the milk, 2 cups of heavy cream, salt, and sugar in a medium saucepan. Heat until warmed through. Whisk together the egg yolks in a separate bowl. Gradually add the warmed milk/cream mixture whisking contantly (this is to temper the yolks).
Pour the warmed yolk/cream mixture back into the saucepan. Cook over medium-low heat, stirring constantly and scraping the bottom of the pan with a heat-resistant spatula until the custard thickens. It's done when it thickens enough to coat the back of the spatula.
In a large bowl, add the remaining 2 cups of heavy cream, and set a mesh strainer over top of it. Strain the thickened custard into the heavy cream. Add vanilla extract and mix well. Cover with plastic wrap and chill for a few hours or overnight.
Freeze in ice cream maker according to the manufacturers instructions. Once the ice cream is almost done, pour in the ground Oreos. Allow machine to run for an additional 5 minutes. Turn off machine and fold in the chopped oreos. Serve ice cream as soft serve -OR- place in a freezer safe container and freeze for a few hours (or overnight) to harden.
**NOTE: If using and ice cream maker that requires ice and salt, make sure you purchase the correct salt (Rock Salt / Ice Cream Salt). "Hypothetically", if one were to accidentally use course course kosher salt, it would take like 4 hours to freeze instead of the typical 45 minutes. haha
Source: David Lebovitz