Thursday, March 27, 2008

Cookies and Cream Ice Cream

Oreo, Oreo and Oreo, you should know by now that I love many things like my nephew (or any kinds of children’s favorite), and this cookie is something that we eat it together. I made vanilla ice cream before so it not hard to make any variation, with only one factor that Oreo has its own sweetness. I cut down the sugar in the recipe because I like to have a good time with my ice cream, not feeling overwhelmed by it. In fact you can use other kind of cookie, but the sweetness will be varied too. I include the hand method as I found out not many people have ice cream maker at home.

Cookies and Cream Ice Cream
Serves 4-6


4
Egg yolks
5 tbsp
Sugar
1 tsp
Cornstarch
1¼ cups
Low-fat milk
1 tsp
Vanilla Extract
1¼ cups
Whipping Cream
4 ounces
Oreo Cookies cut into pieces


BY HAND:
1 Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy. Pour the milk into a heavy saucepan, bring it just to a boil, then pour it onto the yolk mixture, whisking constantly.
2 Return to the pan and cook over low heat, stirring until the custard thickens and is smooth. Pour it back into the bowl and cover closely. Let cool, then chill.
3. Stir the vanilla into the custard. Whip the cream until it is thickened but is still soft enough to fall from a spoon.
4. Fold the cream into the chilled custard, then pour into a plastic or other freezer proof container. Freeze for 4 hours, beating once with a fork, electric beater or in a food processor to break up the ice crystals. Beat one more time, then fold in the cookie chunks. Cover and return to the freezer until firm.
USING AN ICE CREAM MAKER:
1 Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy. Pour the milk into a heavy saucepan, bring it just to a boil, then pour it onto the yolk mixture, whisking constantly.
2 Return to the pan and cook over low heat, stirring until the custard is thickens and smooth. Pour it back into the bowl and cover closely. Let cool, then chill.
3. Stir the vanilla into the custard. Stir in the whipping cream and churn until thick.
4. Churn until thick enough to scoop then scrape the ice cream into a freezer proof container. Fold in the cookie chunks and freeze for 2-3 hours, until firm.

7 comments:

Welcome everyone ! said...

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ฝากเนื้อฝากตัวด้วยนะคะ

Nina's Kitchen (Nina Timm) said...

I can see that you have a sweet tooth and all your treats look so divine!

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Hungry Hamster said...

you take really beautiful photos! Do u mind me asking what camera you use? Thanks :)

dailydelicious said...

Hi, hungry hamster.
Thank you for your compliment,
I use Canon EOS 350D.

rachel said...

may i know how mnay g for the whippe cream? and for the sugar is caster sugar or powder sugar??

thanksss

dailydelicious said...

Hi, Rachel
The weight of the whipping cream is 285g and the sugar is caster sugar.

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