This recipe is amazing! I brought it to our weekly girls night and received two marriage proposal’s.
– Everything needed from the Creamy Vanilla Ice Cream
– 15 Oreo cookies
– 1 Large Zip Lock Bag
1. Follow the instructions to make my creamy vanilla ice cream.
2. While the ice cream is freezing in your ice cream maker, put your 15 Oreo cookies into a large zip lock bag, and use your hand to smash the cookies. Make sure you smash the cookies on both sides of the bag so you have don’t have huge cookie bits.
3. During the last 5 minutes of churning the ice cream gradually add in the cookies.
(consistency should look like this)
I add in a little at a time, wait 30 seconds and add a little more. I find that this ensures the cookies blend into the ice cream entirely without big chunks that get caught and prevent churning from continuing.
4. Once you have poured in all of the cookies and they are well incorporated into the ice cream, stop churning and put your ice cream into a bowl.
5. Freeze at least 4 hours before serving.
Ever since I received my Cuisinart ice cream maker this past Christmas from my brother, I have been obsessed! It’s such a fun addition to my kitchen and creates very impressive desserts for friends, family and yourself. Yes, it’s easy to go to the store and buy ice cream, but when you make it at home you have the privilege of not only the freshest ice cream you’ve ever had, but ice cream that contains simple ingredients and no preservatives!
The past 6 months have been trial and error finding and adapting recipes to create the most delicious ice cream possible. This vanilla ice cream is fantastic on it’s own, but I also use it as a base for many other ice creams (future recipes to come). Enjoy
***Makes about 1 quart of ice cream
– 2 cups of heavy whipping cream
– 1 cup of whole milk
– 6 large egg yolks (room temperature)
– ¾ cup of sugar
– ¼ tsp salt
– 1 tsp vanilla extract
- Let eggs get to room temperature (30 minutes to an hour)
- Separate egg yolks out
- Whisk together egg yolks and sugar together. This will be thick, but make sure to whisk together entirely, as this helps ensure the eggs don’t curdle.
- In a saucepan combine the egg yolk and sugar mixture with the cream, milk and salt. Whisk together the ingredients well.
- Heat over a low to medium heat. You want your mixture to heat up slowly and evenly – a heavy saucepan works best. Stir your mixture every minute or so. If you have a candy thermometer, heat the mixture up until it reaches 160° (this ensure the eggs are safe to eat), if you do not have a candy thermometer heat until the mixture is thick enough to coat a spatula. This mixture should NOT reach a boil, but if some bubbles come up on the edges that is fine.
- When mixture is cooked enough remove from heat and add vanilla
- Pour mixture through a fine mesh strainer to remove any egg chunks (yuck)
- Place mixture in an ice bath for 30 minutes stirring occasionally.
- Remove mixture from ice bath, cover and put in the fridge. Keep in the fridge between 4-24 hours, the longer the mixture has to chill the better it will freeze in your ice cream maker.
- Set up your ice cream maker and add the mixture in slow and steady. Churn the ice cream according to the manufacture’s instructions.
- When ice cream is done churning move to desired bowl, cover and freeze ice cream for at least 4 hours before serving.
And there you have it, delicious vanilla ice cream!