15 June 2011

i scream, you scream / homemade oreo ice cream





when summer comes we like to make ice cream. since moving here we've already cranked out two batches! a few years back dan's sister, sarah gifted dan with a white mountain brand classic crank old fashioned ice cream maker. he loves it. it is the perfect treat for when daddy comes home and the sun is setting and we can put benji straight into the bathtub after devouring his cone.

monday we churned out a creamy oreo flavored ice cream. everyone was happy. the recipe was simple to whip up and tasted delicious. the vanilla base is philadelphia style ice cream, meaning it doesn't require eggs. i may give french style ice cream (with eggs) a try next time around for the fun of it. do you have a preference? if you're using a bucket ice cream maker, don't forget the rock salt!

Homemade Oreo Ice Cream
adapted from Williams-Sonoma vanilla ice cream recipe
*makes about 1 quart

2 cups whipping cream
1 cup milk
3/4 cup sugar
1/4 tsp. salt 
1 Tbs. vanilla extract
1/2 package Oreo cookies, crushed into chunks

In a bowl, stir together cream and milk. Add the sugar and salt and whisk until the sugar is dissolved, 3 - 4 minutes. There should be no visible graininess left in the bowl. Stir in the vanilla. Keep cold until ready to pour into ice cream maker. (This is a good time to pour the cookies into a large zip-lock bag and, with a rolling pin, crush them into pieces.) Pour cream mixture only into the mixing container of your ice cream maker and freeze (or hand-crank) according to manufacturer's instructions.

Once the churning is almost through, add the Oreo cookie chunks and churn a bit more until well blended. Pour soft ice cream into containers. (I like using rectangle pyrex pans as they fit so easily into the freezer. Lightly press plastic wrap directly on the surface of ice cream to avoid any freezer burn. For longer storage, wrap a tinfoil layer on top to secure.) Freeze 2 - 5 hours longer and serve.

*note / i doubled this recipe for our bucket ice cream maker. it was enough ice cream to fill a 9x13" pan and a 8x8" pan. (perfect for saving some and giving some!) one more thing, if you're serving the ice cream in bowls or ramekins, be sure to freeze the stack of bowls as well. the ice cream won't immediately melt once you scoop and serve. enjoy.

11 comments:

Miranda said...

SWEET (literally!). I'm totally adding this recipe to my list of 'ice creams to make' for my party next week.

That first picture of Benji...oh my goodness those eyes!

Hil said...

I am dying over that picture of cute Benji! We miss you guys. That ice cream looks so incredibly delicious. I have put it on our must-make-this-summer list. Thanks for sharing!

DAN said...

That recipe was amazing. I'm glad you doubled the batch!

kylee said...

yep, just bookmarked that recipe. looks amaaaazing. ice cream is my all time favorite thing to eat.

Dansie Family said...

yum!i just simmered my milk and vanilla beans for a father's day ice cream treat. i'm not sure if i just want to try out a basic vanilla bean to see if they are worth the expense or doll it up.

angela hardison said...

totally need to make this sometime. sounds delicious.

whit said...

love the cute pictures of the fam! Ice cream looks so amazing!!

texmimi said...

love yummy!!! and that 1st pic of benji is waaaaaaay to cute!!!!! lovelovelove it!

apple slice said...

this was delicious ice cream. i will make it again soon. thanks!

charisse said...

We inherited an old 4-quart electric ice cream maker from my husband's parents. They got it back in the 80s for weddings, but thought since we had young kids it would be a fun thing to have. I decided to try this recipe for my first time ever using an ice cream maker. It turned out great! We made it at a 4th of July BBQ and everyone absolutely LOVED it (including 2 food scientists). My husband says he's never had homemade icecream be so smooth. A start of a new family tradition!

Renee said...

Making a custard (egg) base generally cuts back on the amount of heavy cream used, since you need a certain amount of fat content to make everything creamy. I usually go custard because i like the balance and consistency. That said, this is my second time making this recipe and I just love it! It's so easy and amazingly good.

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