Pages

Monday, July 12, 2010

phenomenally creamy cookies-and-cream ice cream

My mom makes some of the best homemade ice cream in the universe. Every year for the 4th of July, we would make the famous family recipe for Butterfinger ice cream...with extra Butterfinger.

I've learned to make this ice cream, and we enjoy it several times a year.  This 4th of July, however, I decided to improve upon it.  You see, our traditional recipe has a phenomenal taste, but it get's rather hard and crumbly after it's been in the freezer for a while.  I wanted to find out if I could create an ice cream that tasted just as good but stayed creamy.  I decided to try my hand at a custard ice cream.


This cookies and cream ice cream is phenomenal, if I do say so myself.  It makes a mountain of dessert.  It's rich, it's creamy, and it's absolutely addicting.  You could use the base for just about anything - Oreos, Butterfinger, M&M's, or even fruit.  Just make sure you try it!

You'll need the following ingredients and at least two days time...not joking.  This is an EASY recipe, but it does take time.


Boil one quart of whole milk in a large saucepan.


In a separate bowl, combine 1 cup of egg substitute, 1 - 1 1/2 cups of sugar (I like more, my husband likes less...you pick your sweetness level), and 1/2 teaspoon salt.  I highly recommend using egg substitute over real eggs since it's been pasteurized. 


Pour the egg mixture very slowly in a thin stream into the hot milk, whisking the whole time. 


Turn the heat down to medium-high.  Heat and whisk the mixture for about 6-8 minutes until it thickens up.  Your goal is to get it thick enough to coat a spoon.


Grab a bowl that is larger than your saucepan and fill it with ice.


Set the saucepan in the bowl with ice and stir for 5-10 minutes.


Then, very slowly, pour one can of sweetened condensed milk into the mixture, whisking the whole time.


Plop a lid on it, stick it in your refrigerator, and let it chill for at least 8 hours (aka...overnight).

After it's good and chilled, freeze it in an ice cream freezer according to manufacturing instructions.  While it's churning, roughly chop up some Oreo's.  It may be tempting to grab a handful and call it good, but you want to use at least 2/3 of a package - trust me.  More Oreo's = better.


Most ice cream freezers will say that you should add your toppings about 5 minutes before the ice cream is done freezing.  I have just one problem with this - how do you know when it is 5 minutes to being done?  That makes no sense!

I use a different tactic.  I throw the cookies in after the ice cream is done and then just gently stir it all together.


Freeze the ice cream for several hours in your freezer for optimal texture.  The result will be beautiful...

...and very, very, very creamy.


It will make your guests smile. :-)



I have since made this ice cream with Butterfinger, and it's fantabulous.  I plan on eventually trying it in a low-fat version and a dairy-free version - I'll let you know when it happens!

Cookies-and-Cream Ice Cream
1 quart whole milk
1 cup eggbeaters
1 to 1 1/2 cups sugar
1/2 t. salt
14 oz. sweetened condensed milk

Boil milk.  Combine egg substitute, sugar and salt.  Add to milk VERY slowly.  Cook over medium-low heat for 6-8 minutes or until it can coat spoon.  Set in bowl filled with ice - stir 5-10 minutes.  Then add condensed milk gradually, stirring the whole time.  Cover and chill for 8-10 hours. Freeze according to manufacturers directions - gently stir in cookies after it is done.  Freeze in freezer several hours before serving for firmer texture.  Serves 20.

Nutrition of ice cream base (Oreo cookies not included): 164 cal, 4g fat, 2g sat fat, 0g trans fat, 14mg cholesterol, 134mg sodium, 27g carbs, 0g fiber, 27g sugars, 5g protein, 3% vit. A, 1% vit. C, 14% calcium, 2% iron.

This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table
Also linked to Foodie Friday

16 comments:

  1. I sometimes wonder if it's such a good idea to be a follower of your blog. You ALWAYS make stuff I want to make. (I suppose that's the point, isn't it.) The custard looks amazing. Maybe I'll make it for my cousin's birthday. That would be a good excuse, wouldn't it! :-)

    ReplyDelete
  2. Looks great! I have been snacking on cookies n creme ice cream a lot recently- but just the store bought kind. I should try this before all of our oreos are gone!

    ReplyDelete
  3. OH my!!! Another great looking ice cream!!
    Girl you make some delicious looking dishes!!

    ReplyDelete
  4. Yummy...I love ice cream. This looks tempting. Hugs, Heather :)

    ReplyDelete
  5. Your ice cream looks awesome! I want some NOW!

    ReplyDelete
  6. Cookies and cream is definitely my favorite! :)

    Thanks for stopping by my blog! Have a great day!

    ReplyDelete
  7. Love custard based ice cream. I kind of cheat and use raw egg yolks...but i know my chickens! thanks for sharing! LIb
    http://bit.ly/9edC3E

    ReplyDelete
  8. You are definitely a real cook. That ice cream sounds delicious but I have absolutely no desire to make it because I'm much better at eating stuff than making it. If I tried to make this it would end up being a puddle of goo. I am in awe of your abilities!

    ReplyDelete
  9. Looks yummy!! I love M&M blizzards, so I bet that candy would be great in this recipe!

    ReplyDelete
  10. That does look sensational. I have never made ice-cream before...I really should give it a go!

    Best wishes,
    Natasha.

    ReplyDelete
  11. So glad I found this recipe! We got a new ice cream freezer at 4th of July and pulled a recipe from the net that honestly had a funky taste to me. I've printed your recipe to try next and the bonus to it is that Oreos are my husbands all time favorite cookie.

    ReplyDelete

Related Posts with Thumbnails