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

Ingredients:

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

Directions:

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

Superbowl Sundaes

While trying to come up with an idea of what to make for dessert on Superbowl Sunday, I thought of the idea to make sundaes and thought that it was a cute play on words. It also gave me the opportunity to make vanilla bean ice cream again (I made it for Thanksgiving too) so there is now a picture to go along with the original post. I buy my vanilla beans online at http://www.beanilla.com/ because they have a larger selection and the price is so much cheaper. I bought eleven beans for $18.10 (including shipping), at my local grocery store they cost $7-8 per bean. Plus I like that they vacuum seal them at Beanilla so they stay fresh so much longer.

Superbowl Sundaes:

Vanilla Bean Ice Cream

Caramel Sauce

Chocolate Sauce

Vanilla Cream

Cherries

Sliced Banana

Sprinkles

Vanilla Bean Ice Cream

This is by far the best vanilla ice cream ever! Again I made this for Thanksgiving to go along with the apple and blueberry pies. After failing the first two times I used my ice cream attachment for my kitchen aid I was a bit skeptical about trying again. Thankfully this time my ice cream turned out perfectly, creamy ice cream that was also easy to scoop. I was sad to leave this ice cream at my moms, and look forward to making it again.

Vanilla Bean Ice Cream
Annie’s Eats http://annieseats.wordpress.com/
(The Perfect Scoop)

Ingredients:
3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
¾ cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or cream and milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.