Friday, February 13, 2009

Oreo Cheesecake Ice Cream

I have had fun the past 2 weeks making some treats out of this book (The Ultimate Ice Cream Book) that I received from my friend Amanda for Christmas during my anniversary board's elfster exchange. (She also got me some barefoot Contessa fudge sauce that I look forward to trying soon, I wanted to taste it when it got here and Dan thought that was a bad idea to eat it from the jar.) Anyway, this ice cream is delicious and very easy to make.

Ice cream chilling tip: I put my ice cream batter in a metal bowl and place that bowl into an ice bath into the refrigerator. This speeds up the cooling process so that you can churn your ice cream sooner.

Oreo Cheesecake Ice Cream
Source: The Ultimate Ice Cream Book by: Bruce Weinstein

1 c sugar
4 oz cream cheese, at room temperature
1 large egg
1/2 tsp vanilla
3/4 c milk
1 1/2 c heavy cream
7 oreos, chopped


Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not let the mixture boil or the egg will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the heavy cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, than freeze in 1 or 2 batches in your ice cream machine according to the instructions. Stir the crushed oreos in by hand after removing the ice cream from the machine. Ice cream should be soft served and ready to eat now, or freeze for at least 2 hours for a firmer ice cream.
Yield: 1 quart

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