Cookies & Cream Ice CreamPosted: April 26, 2012 | |
I received major kitchen-related good news this week. As I announced last week, Luke and I are in the process of purchasing our first house. So exciting! It’s an adorable three bedroom, with a charming backyard and a great kitchen. Duh.
We had it inspected over last weekend, and it passed with flying colors. The only questions remaining were about certain furnishings in the house, especially in the kitchen.
The gas stove is staying, as is the nice stainless steel fridge. But I wanted to know about the other pieces that make the kitchen awesome, namely the great island with wooden countertop, the overhead pot rack, and a long table with a shelf underneath for storage. It turns out, the current owners are leaving all of them behind!! Yes!!!! Score!!!! Goallllllll!!!! (sorry, Luke was watching soccer yesterday). It feels like Christmas has come super early this year.
As you can tell, I’m thrilled. My current kitchen has one tiny strip of counter and limited cabinet space, so branching out into a bigger kitchen has always been a dream of mine.
Where else will I have space to put all my small appliances, like my ice cream maker. I love that thing so much. If you don’t have one, I highly recommend picking one up; they aren’t that expensive and making homemade ice cream feels so sophisticated.
Even if you’re making something as simple as cookies & cream ice cream. It’s automatically better because you hand chopped and folded in those Oreos. Don’t like/have Oreos? Fold in whatever you want! You can be the master of your ice cream destiny.
Cookies & Cream Ice Cream
Adapted from The Sweets Life
Makes about 1 ½ quarts
1 cup whole milk (you can use 2% too)
2 cups heavy cream, divided
4 egg yolks
½ cup sugar
2 tsp vanilla extract
15 Oreos, roughly chopped
Put one cup of the cream in a large heatproof bowl. In a medium saucepan, bring milk, other cup of cream and sugar to just under a boil (bubbles will begin to form around the edges).
Meanwhile, whisk up the egg yolks. Slowly add the milk to the egg mixture while whisking continuously until well combined.
Pour the liquid back into the saucepan and cook over medium-low, stirring constantly with a heatproof spatula for 3-4 minutes until slightly thickened. Pour the liquid through a fine-mesh sieve into the bowl containing the cream. Stir in the vanilla, and let the mixture cool to room temperature, then cover with plastic wrap and chill in the refrigerator overnight, or for at least 6 hours.
Pour the liquid into the ice cream machine and freeze according to manufacturer’s instructions. When ice cream is finished, fold in chopped Oreos. Freeze ice cream 3-4 additional hours in a plastic container until hardened.