Cookies & Cream Ice Cream
One of my absolute favorite Christmas gifts was the ice cream maker attachment for my Kitchenaid mixer. I am not a person that needs (or can afford) a super-fancy restaurant machine, and my parents have a basic Cuisinart model that works the same way, but I figured why keep a whole separate machine around when my mixer is totally capable of being an ice cream maker?
Basically, the attachment is a bowl that you freeze for 15-24 hours. The materials inside the lining of the bowl freeze the ice cream base as the mixer stirs it around. It works on any model of Kitchenaid mixer–you just need a plastic piece that holds the ice cream paddle, and depending on your Kitchenaid, a plastic cap that allows you to screw the bowl into the base of the mixer.
Another of my fantastic Christmas gifts was the Ben & Jerry Ice Cream & Dessert Cookbook. It appears to have been published in 1987 or something, but it’s still awesome. It has 3 different ice cream bases, recommended for different applications, plus a number of fun flavors. I’ve worked with the Mint Oreo Ice Cream recipe twice now.
First, being out of Oreos, but having plenty of Andes mints, I made a mint chocolate chip ice cream. It was tasty, but not perfect. You could taste the ice crystals, like a cheaper or lower-fat ice cream than my ingredients would suggest. Still, it wasn’t bad at all.
Then David went to the grocery store and bought Oreos. *hint, hint*
With one batch’s worth of practice under my belt, I tweaked my technique this time around, and ended up with an amazing Cookies & Cream ice cream.
My testers couldn’t wait for the ice cream to harden, and set about licking bowl and the paddle as soon as I was out of the way!
Oreos & Cream Ice Cream
Adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book
- 12-15 coursely chopped Oreo cookies
- 2 large or extra large eggs
- 3/4 cup sugar
- 2 cups of heavy whipping cream
- 1 cup of milk
- 2 teaspoons pure vanilla extract
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the vanilla extract and blend again.
2. Transfer the mixture to an ice cream maker. Add while the mixer is on the low setting, then turn it up to high.
3. Once the ice cream has stiffened (about 2-3 minutes before it is done) add the chopped cookies and continue freezing until the ice cream is ready.
When it’s done in the ice cream machine, the ice cream will be the consistency of soft-serve. Freeze for at least two hours for a solid, scoopable ice cream.
Note: One thing that really worked well with the second batch was that I whipped the eggs in a Pyrex bowl that I froze for several hours beforehand–this kept the base nice and cold while I got everything together. I think it may have added to the creaminess.
P.S. If Oreo Mint is more your thing, just substitute peppermint extract for the vanilla. Ta-da! just don’t expect that odd green color unless you add your own food coloring; this ice cream comes out white.