COOKIES & CREAM (OREOS) ICE-CREAM

ARGHH!! Can someone tell me what is happening to the weather lately!!! It's hot and burning in the day and when mid-afternoon arrives, it poured like nobody's business....what??!! I know I shouldn't be complaining about weather as it's God's work on something , hehe....but well, humans are humans to be normal....we just complaint about almost 'anything'.....*tongue*

Anyway, stop the complaining and I head into the kitchen (my comfort zone aside my bedroom) and started my mind blogging of what to bake or cook or make on a sunny day like this. Well, those of you who are following me now for awhile, knows that I'm "SO" into macaron baking lately......and that means, I am having a lot of 'egg yolks' that was being dumped  or abandoned ...(LOL) for they are not wanted in this macaron project....poor egg yolkies...kekekeke

I guess you know the thing to do with 'too much' leftover egg yolks would be either to make a jar of lemon curd or churn up a batch of homemade ice-cream *wink*....and that is exactly what's on my mind. By the way I forgot to update or shout out loud to you guys , that I have achieved one of the items in my 'Wishlist' and that is.....I finally bought an 'Ice-cream Maker'. It's from Kenwood IM280 and I pretty liked it as it's not a very big and bulky one, just nice for home use....making a 1.5 litre which is sufficient for the kids to enjoy over a day or two.

Kenwood IM280 - 1.5 litre Ice-Cream Maker

So, this is what I made.....Cookies & Cream Ice -Cream as I have leftover Oreos from my previous bake, which comes out to just the right amount I need for the ice-cream.

COOKIES & CREAM (OREOS) ICE-CREAM

Recipe adapted from the book "Sweet Scoops" by Shelly Kaldunski

Ingredients (Makes about 1 litre)

2 cups whole milk

1 cup heavy cream

4 large egg yolks (Grade A eggs)

3/4 cup sugar (I used castor sugar)

2 tsp clear vanilla extract

1/4 tsp salt

1 cup crushed 'Oreos' cookies in a ziplock bag

Method

1. In a heavy saucepan, combine the milk and cream , warm it over medium -high heat, stirring occasionally, until the mixture almost comes to a simmer (about 5 mins). meanwhile, in  heatproof bowl, combine the egg yolks, sugar, vanilla and salt and whisk vigorously until the mixture turns pale and doubles in volume (about 2 mins).
2. Remove the milkmixture from the heat, and whisking constantly, slowly pour about 1 cup of the warm milk mixture into the egg mixture and whisk until smooth. Pour the egg-milk mixture back into the saucepan, and heat it over medium heat, stirring constantly using a wooden spoon. A custard-like texture will form when it is thick enough to coat the back of the spoon (about 1-2 min), then off the heat. (Remember: Do not let it boil).
3. Set up an 'ice-bath' in a larger bowl than can accommodate a smaller heatproof bowl, and pour the custard through a fine-mesh and sieve through to the smaller bowl. Stir occasionally to let it cool. Remove the bowl  from  the ice-bath and cover with plastic-wrap, refrigerate for about 4 hours or up to 3 days.
4. When it is cold (4 hours or 3 days) , pour the cold custard into the ice-cream maker and churn according to the manufacturer's instructions. Add in the crushed cookies  during the last minute of churning. Spoon the ice-cream into a freezer-safe container and place a parchment paper directly on the surface (to avoid any crystallization). Cover tightly and freeze until firm (at least 2-3 hours) and serve........hmm, yummy!

Happy ice-cream making!