I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, March 12, 2012

Cookies & Cream Ice Cream

This ice cream seems to be a hit by many people.  As always, homemade is so much better than store bought.

(1 1/2 quarts)

*2 1/2 cups heavy cream
*8 egg yolks
*1 cup white sugar
*2 1/2 cups whole milk
*3 teaspoons pure vanilla extract
*1/8 teaspoon salt
*20-25 oreo cookies, crushed

~Heat the heavy cream until it starts to simmer (not boiling), stirring often.
~In a small bowl, whisk egg yolk & sugar until well blended and slightly thickened.
~Very slowly drizzle about 1 cup of hot cream mixture to the eggs, while continuously whisking.
~Add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
~Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir.
~Cook & stir until the mixture thickens and coats the back of the spoon (about 5-7 minutes).
~Remove from heat.
~Stir in milk, vanilla & salt.
~Pour mixture into a stainless steal bowl, and place into an ice bath until cooled.
~Cover with plastic wrap and refrigerate for 2-4 hours.
~Churn in ice cream maker according to the manufacturer's instructions.
~Once ice cream is ready, fold in the oreo cookies.
~Place into an airtight container in the freezer for 6-8 hours, depending on how firm you like your ice cream.

Helpful Hint:
`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

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