Homemade Cookies and Cream Ice Cream requested by my son
My son already bragging me for making his favorite ice cream since last month. He's kinda a boy who never ask for anything if he didn't really want it. So if he already ask about something couple times (or more), that means he demands for it :P. His favorite ice cream was Cookies and Cream from Baskin & Robins.. Last time I bought the ice cream and I was a bit surprised because it's damn too pricey now! I don't really want to buy something that really pricey for a dessert (and it's only for 1 scoop? Blah) specially if you could make one. Well, sure the taste wouldn't be the same, but if you can make it by yourself why bother to buy.
The Ice Cream maker
Anyway, I'm using recipe from 'Just Desserts' book again. I know that cookies and cream ice cream basically is a vanilla ice cream and you combine any biscuits you like on it. I think most of people are using Oreo biscuits. I made it a night before and the ice cream is ready in the next day. The texture is really soft and creamy, but I think it should be in the freezer for another 12-24 hours.
My son was so excited when he knows that the ice cream's ready. He just ate it straight away after he's having Sunday brunch and said "I want it again after dinner". When I asked him how was the taste? He just said "Really Good Mom!" and smile. Well, Goodbye B&R from now on and Hello Homemade Ice Cream :D. I'll try to make different flavor next time.
Enjoying his favorite Ice Cream
Vanilla Ice Cream
Just Desserts by Daniel Tay
Makes about 500 g
- Vanilla bean 1, scrapped from seed and pod cut into 1-cm lengths
- Cream, 125 ml
- Milk, 220 ml - I used skim milk
- Egg yolks, 65 g - I used 3 egg yolks
- Sugar, 85 gr - I used 80 gr only
- Crushed Oreo Biscuits - 5 or more biscuits
Combine vanilla seeds and pod or vanilla essence with cream and milk in a saucepan. Bring to the boil over low heat, then remove from heat.
Whisk egg yolks and sugar in a mixing bowl. Stir in some warm milk mixture to temper egg yolks, then pour tempered mixture into saucepan and mix well with remaining milk mixture.
Return saucepan to heat and bring mixture to 85ºC, then place immediately into an ice bath to cool. Strain mixture into a bowl. Cover loosely with plastic wrap and refrigerate for 2-3 hours.
Transfer chilled mixture to an ice cream maker and churn according to the manufacturer's instructions (I add the crushed Oreo when the mixture already thick like an ice cream). Store in the freezer.