Hello! I have to admit, I’m still brimming with excitement over the new design. It truly feels like such a fresh new start, pretty optimal timing for spring I suppose. I’ll stop talking about the new look though and get on to telling you about this incredible ice cream, but I did want to mention one quick thing- we’re still working on the “You might also like” links at the bottom of each post, hence the reason you don’t see anything there. So hold tight, it’s coming! Lastly, I’m facing a few issues with the sharing buttons when you actually open a post so hopefully that will be sorted out soon, too.
Now, on to ice cream. Since purchasing this book I’ve been utterly obsessed with making ice cream at home. After trying my hand at vanilla bean, I was ready to move to the next level- mix something in. Brandon was the brilliant mind behind trying Cookies and Cream and once he said out loud, I couldn’t think of a better flavor. The best part about making this specific ice cream at home is you can add as many oreos as you would like. Let’s just say, I was very generous with the oreos. Enjoy!
Oreo Lover’s Cookies and Cream Ice Cream adapted from Jeni’s Splendid Ice Cream at Home
Makes about 1 quart
The method outlined below provides the basic recipe for Jeni’s ice cream base. Feel free to add any mix ins or cookies you like!
- 2 cups whole milk (I used organic)
- 1 tablespoon plus 1 teaspoon corn starch
- 3 tablespoons cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream (I used organic)
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1 row of Oreo cookies from the package broken into large chunks
Prep: Make sure the canister of your ice cream maker has been in the freezer for at least 24 hours before making the ice cream. Mix 2 tablespoons of the milk with the corn starch in a small bowl to make a smooth slurry. Place the cream cheese in a medium size bowl (large enough to whisk together all the liquid later on). Fill a large bowl with ice- that will later become the ice bath.
Cook: Combine the remaining milk, the cream, sugar, and corn syrup in a medium size sauce pan. Bring to a roiling boil over medium high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium high heat and cook, stirring with a heat proof spatula, until slightly thickened- about 1 minute. Remove from heat.
Chill: Gradually whisk the hot milk mixture into the cream cheese, stirring well to make sure there are no lumps. Once combined, pour the mixture into a ziploc bag and submerge in the ice. Add water to the ice to create an ice bath. Let chill until the mixture is very cold- about 1 hour.
Freeze: Pour the ice cream base into the frozen canister and turn on your machine. Let it run for about 25 minutes, until the ice cream is thick and creamy. Once spun, pack the ice cream into a tupperware container, mixing in the oreos as you go. Press a piece of parchment paper directly against the top and seal with an air tight lid. Place in the freezer for at least four hours or overnight if possible.