Hopefully next time we'll do it the easy way. Today I'm excited that Liz's blog is my Blogger C.L.U.E Society assignment; this month, the group scoured their assigned blogs for recipes that would help us Beat the Heat! Since I drop by Liz's blog on a fairly regular basis, I knew the hardest part wouldn't be finding a recipe that I wanted to make, but rather narrowing it down to the one recipe I couldn't live without.
Of course I contemplated a cocktail—I can easily see myself kicked back by the pool with one of these Beer Margaritas in my hand. Or, with the abundance of beautiful summer fruit hanging around, this Honey Lime Fruit Salad also crossed my mind. As a matter of fact, both of those things will more than likely end up on my picnic table before the summer is out.
Mocha Ice Cream with Marshmallow Sauce when Liz originally shared it, but when I came across the ice cream that all three of my kids love, it dawned on me that I'd never actually made it myself.
Cookies 'n Cream, or as Liz's was called, OREO Ice Cream. I just combined the two titles to make one delicious batch of frozen goodness that disappeared within 24 hours. I'd say it was a good pick on my part. Thanks for helping us beat the heat, Liz!
OREO Cookies 'n Cream Ice Cream
Smooth, creamy vanilla ice cream studded with chunks of OREO cookies.
Prep Time: 15 minutes + time to freeze
Cook Time: 10 minutes
Keywords: dessert vegetarian soy-free nut-free ice-cream frozen American summer cookies cream eggs
Ingredients (~1 quart)
- 5 egg yolks
- 1/2 cup granulated sugar, divided
- 1 3/4 cups heavy cream
- 3/4 cup whole milk
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 12 OREO cookies (regular or double stuff), roughly chopped
Whisk together the egg yolks and 1/4 cup of the sugar in a large glass measuring cup with spout or a heatproof bowl; set aside.
Combine the remaining 1/4 cup of sugar, cream, milk, and salt in a saucepan and set over medium heat. Once the mixture begins to simmer, slowly drizzle 1/2 cup of it into the egg yolk mixture, whisking constantly. Whisk in another 1/2 cup of hot cream, and then pour the tempered egg mixture back into saucepan while...you guessed it...still whisking constantly. Stir the mixture over medium heat until it thickens enough to coat the back of a spoon (nape), 1-2 minutes.
Set a gallon-sized heavy duty baggie in a bowl, opened as wide as possible. Set a strainer over the opening. Prepare an ice bath.
Carefully pour the custard through the strainer, then stir in the vanilla. Seal the baggie, removing as much air as possible. Set the baggie in the ice bath and use your hands to squish it around until the mixture has cooled to at least room temperature. Transfer the baggie to the fridge and chill until cold, at least 2 hours, or up to overnight.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions.
When the ice cream maker stops, scoop 1/3 of the soft ice cream into a freezer-safe container, then scatter 1/2 of the chopped Oreos over it. Top with another 1/3 of the soft ice cream, then scatter the remaining Oreos over it. Scoop the remaining soft ice cream over that. (You could also just churn the cookies in at the last moment, or stir them in before transferring to container.)
Smooth the top, then cover the container. Freeze until firm, ~4 hours.
I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer that there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?
Today is reveal day, and this month's theme is: Beat the Heat. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!
- Asian Watermelon Salad by Lora from Cake Duchess
- Beat the Heat Negronis by Christy from Confessions of a Culinary Diva
- Blueberry Icebox Pie by Kate from Kate's Kitchen
- Curried Chicken Salad with Cucumbers by Rebekah from Making Miracles
- Frozen Cherry Lemonade by Anna from annaDishes
- Homemade Gingerale by Lauren from Sew You Think You Can Cook
- Icy Rum Punch from the Islands by Debra from Eliot's Eats
- Mango Jicama Salsa by Lisa from Authentic Suburban Gourmet
- No Bake Berry Cheesecake by Christiane from Taking on Magazines
- OREO Cookies 'n Cream Ice Cream by Heather from All Roads Lead to the Kitchen
- Peach Ice Cream by Liz from That Skinny Chick Can Bake
- Pecan Brittle by Kelli from Kelli's Kitchen
- Prosciutto Parmesan Arugula Sandwich by Lea Ann from Cooking on the Ranch
- Roasted Tomato Soup by Sue from A Palatable Pastime
- Southwest Skillet Dip by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Strawberry Rhubarb Sorbet by Kathy from A Spoonful of Thyme
- Summertime Fresh Corn Salad by Stacy from Food Lust People Love
- Tipsy Palmers by Wendy from A Day in the Life on the Farm