I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Thursday, September 11, 2008

Cookies and Cream Ice Cream

I finally got my ice cream attachment for my Kitchen Aid mixer! I realize that summer is over and the weather is beginning to cool down, and for many people that signals the end of the ice cream season. The hubs and I, however, eat ice cream year round. And what else are you going to use to top off all of those delicious pies and cakes and desserts you make throughout the holiday season??

I already have many, many ideas for ice creams. I could probably make one a day for the next few months without any repeats if ice cream were all we ate every day. But for the first batch to break in my new toy? It had to be cookies and cream. It is simple. It is my favorite. It is my husband's favorite. Plus, you have some leftover Oreos lying around to nibble on while you wait for the ice cream to churn and then to set up in the freezer. Not too shabby.

For this I used the recipe in the instruction booklet. In the future there will be recipes I have created, and I'm sure a few I'll steal from fellow bloggers. This recipe is good, but I do suggest throwing in a little alcohol (maybe a tablespoon of vodka) to help keep it from turning into a rock in the freezer.

Cookies and Cream Ice Cream
(KA Ice Cream Attachment booklet)
2 1/2 c. half and half
8 egg yolks
1 c. sugar
2 1/2 c. whipping cream
4 t. vanilla
1/8 t. salt
1 1/2 (or 2, if you are me...) c. chopped oreos

In medium saucepan over medium heat, heat half and half until very hot, but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half and half; mix until blended. Return half and half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half and half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
(If using a KA ice cream attachment:) Assemble and engage freeze bowl, dasher, and drive assembly as directed. Turn to STIR. Using a container with a spout, pour mixture into freeze bowl. Continue on Stir for 15-20 minutes or until desired consistency. Add cookies last 1 to 2 minutes of freeze time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

4 comments:

Joelen said...

That looks divine! I have yet to make an ice cream recipe that involves cooking the yolks first then chilling before freezing. I don't have enough patience to wait for homemade ice cream, even though I hear its even better and richer tasting! I might have to give it a try soon!

Erin said...

I agree that ice cream should be a year round food. There is almost always a pint hiding in my fridge for after a long day :)

I didn't know there was a KA ice cream attachment. I might have to get one next summer (or sooner, since it's not just a summer food!)

Emiline said...

So I keep liking you more and more.

I eat ice cream year-round also! And I LOVE cookies and cream! It's hard for me to choose if I like it more than chocolate chip cookie dough.

I'm going to have to try your vodka tip. I've never done that before.

Just Serving Ice Cream said...

Yay! I'm glad you've been able to enter the world of ice cream making with your new Kitchen Aid Mixer! I love Cookies and Cream Ice Cream! Your's looks so tasty!