So this is our foretasted weather for the next week:
I mean really?! Is this even remotely habitable for human life? I am so not a summer person. I really hate the heat and being pregnant intensifies that by about 1,000%. Anyhow, we’ve been looking for creative ways to stay cool because we don’t own a pool and even if we did, getting me into my hideous maternity swimsuit takes a LOT of bargaining. 😉
With the heat, my ice cream cravings, already strong, are intensified. But, being a busy mom, I almost never have the right ingredients in the fridge. As I was flipping through my King Arthur Catalog, I came across this recipe and about died when I realized that we had everything to make this in the house. I was thrilled! So I immediately got to work. This is a super simple Philadelphia-style ice cream (which basically means no eggs, tempering, custard, etc.) that I swear ANYONE can make. Please don’t be intimidated by making ice cream as I once was. Once you get the hang out it, it’s super easy and the results are SOOOO much better than store bought.
You don’t even need fancy equipment. This simple Cuisinart machine is all we use and we love it! Though I have always wanted to upgrade to this one that makes 2 quarts. One thing I do recommend is buying an extra core so you always have one at the ready when the ice cream craving hits you. Either way, this recipe could not be more simple. You throw everything into a bowl, whisk it well, put it into the maker, let it churn for about 20 minutes, stir in the delicious Oreos and EAT. Or… chill for just a few hours longer and then EAT!
Cookies and Cream Ice Cream
adapted from King Arthur Flour
1 cup cold whole milk (DO NOT use skim or even 2%)
1/2 cup superfine sugar (dissolves faster and easier than regular granulated sugar)
2 cups cold heavy cream
2 t. vanilla extract (or 1 t. Vanilla Bean paste or crush -this stuff is amazing!)
20 chocolate sandwich cookies (I prefer Oreos), broken into chunks
In a medium bowl, whisk together the milk and sugar, until the sugar has dissolved (you won’t see or feel the grain anymore). Stir in the heavy cream and vanilla. Pour into your ice cream maker and freeze according to the manufacturer’s directions, usually about 20 minutes. Stir the broken cookie chunks into the soft ice cream and serve immediately, or pour into a tightly-sealed, freezer safe container and freeze for an additional 2 to 3 hours for more firm ice cream. Freezing longer than this will freeze this ice cream very solid, so just be sure to take it out of the freezer 10-15 minutes before serving to allow it to soften a bit.
And by all means, be sure to top it with a whole or half a sandwich cookie! 🙂