Monday, July 27, 2009

Cookies 'n Cream

The Perfect Summer Recipe:

Homemade Cookies 'n Cream Ice Cream

{Photo from} I have a Rival Ice Cream Maker, and I LOVE IT!

Recipe for 4 Quart Container:

**Hint: For lower fat content, substitute 1 % milk for whole milk, whole milk for half and half; and evaporated skim milk for whipping cream. Higher fat dairy products, like whipping cream, create a smooth, rich and creamy texture. Lower fat dairy products create a lighter dessert with a slightly different texture. For this recipe I used all the fat!

  • 2 1/2 cups sugar
  • 1/4 c. plus 2 tablespoons flour
  • 1/2 tsp. salt
  • 5 cups whole milk
  • 4 eggs beaten
  • 4 cups whipping cream
  • 2 tbsp. vanilla extract **make sure to use real vanilla extract, flavor is everything!
  • 25 crushed Oreo/chocolate cookies

Combine sugar, flour, and salt in saucepan. Stir in milk. Cook over medium heat, stirring constantly, for about 15 minutes, until thickened.

Then stir in 1 cup of the hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, constantly stirring. Cook about 1 minute, then remove from heat. Refrigerate about 2 hours.

Combine whipping cream and vanilla extract in large bowl; add chilled mixture, stirring with whisk til smooth.

Place ice cream mixture into metal canister, put dasher in place and cover tightly. Then place canister into the bucket, and bucket into kitchen sink. Layer ice and rock salt every 2 inches til the top. Place the motor on, when ready, plug in. Ice cream should churn for 20-40 minutes. Should ice cream maker stop before churning is complete, check for large ice chunks that might be jammed against the rotating ice cream canister.

Clear ice and salt away from top of ice cream can, wiping carefully before you open. Lift out dasher and scrape off ice cream.

Add the crushed chocolate cookies when the ice cream is completely done churning, mixing well.

This is a photo of our ice cream, already half eaten. But it hardened nicely and we have been enjoying it for a few days now.

After the cookies and ice cream are well incorporated, leave in canister and put into freezer to harden, about 3-5 hours. It might help to fold a towel around the canister or wrap with newspaper for hardening process.

Any questions for how to, consult your Rival Electric Ice Cream Maker Owner's Guide, it is easy to understand and very basic. I always say; If you can read, you can make anything!

The kids and hubby LOVE, love, LoVe this recipe!

I think you will please the toughest ice cream critic, and do wOnDeRs for a get together!


Angie said...

And this is part of why I miss get togethers with you! I also miss your fabulous company, of course. :) By the way, your floor turned out beautifully!

Jenn said...

Yum! This looks delicious! There is something about homemade ice cream that just screams fun summer!

Me said...

You are totally trying to RUIN me! Cookies and cream is the BEST!!! Awww, now I want some!

Allred Family said...

Yumm I LOVE cookies and cream ice cream!!!!!! I also loved your "if you can read, you can make anything" comment.....its so true :) Also your floor turned out so GREAT, I love it!!!!!

Staying Young in Vegas said...

It looks so good, I am going to try your recipe!