Friday, 11 January 2013

Cookies and Cream Ice Cream


Last weekend was the Boyfriend's birthday so, like any loving girlfriend, I offered to make him whatever kind of cake he wants. Well, doesn't he go ahead and pick the most difficult recipe in my list?! A Cookies and Cream Ice Cream Cake!!


I may have made it more difficult on myself than it needed to be when I decided I wanted to make my own homemade Cookies and Cream Ice Cream. Especially when it required me to start baking almost as soon as I stepped through the door upon my arrival in Kingston. Cool..


Anyway, I've decided to break this cake down into three easy steps: The Ice Cream, the Hot Fudge Sauce, and the Cake/Assembly. Over the next few days, I'll post the other recipes and pretty soon you'll see the finished product and be able to make this cake for yourself (if you dare...)

Plus, having a recipe for cookies and cream ice cream is pretty great all on its own, don't you think?


Cookies and Cream Ice Cream
Prep Time: 1hr 30mins        Chill Time 2hr-Overnight         Yields: 1 quart

Ingredients:
5 egg yolks
3/4 cup granulated sugar, divided
1 1/4 cups heavy cream
1/2 cup whole milk
1/2 tsp kosher salt
2 tsps vanilla
1 1/4 cups Oreos, chopped (about 15 cookies)

Directions:
1) Whisk together egg yolks and 1/4 cup sugar in a large bowl. Set aside.
2) In a medium saucepan over medium-high heat, combine cream, milk, 1/2 cup sugar, and salt. Stir occasionally until mixture begins to simmer. Remove from heat and drizzle mixture into the egg yolk mixture, whisking constantly. Pour the whole mixture back into the saucepan.
3) Continue to stir the mixture over high heat until it thickens, coating the spatula or spoon. Pour the custard into a medium bowl through a strainer.
4) Place the bowl in an ice bath. Stir occasionally, until mixture reaches room temperature. Place the mixture in the refrigerator and chill for at least 2 hours.
5) Churn the ice cream in your ice cream maker according to the manufacturer's instructions. Once the ice cream is ready, layer it with alternating layers of chopped cookies in an airtight container. Be sure to start and finish with a layer of ice cream. Freeze the ice cream for at least 2 hours before serving.


(Recipe adapted from Brown Eyed Baker)

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