Ice Cream, Oreo cookies, using the KitchenAid icecream maker… do you need any more excuses to make this?!
Ever since I first saw a KitchenAid on the counter of a friends’ house when I was a teenager I’ve wanted one. They are awesome. Some girls plan their future weddings, I planned my future kitchen. And while I am not yet blessed with the good fortune of being able to afford a house in which my great big country kitchen (with pantry!) would fit, I am the lucky owner of a KitchenAid mixer. Last year, the awesomeness increased when I got the ice cream maker for my birthday. While I did make loads of frozen yoghurt last summer, I never really got around to making proper ice cream. Untill now.
I decided to make vanilla ice cream with Oreo cookies because I didn’t want a recipe that was too different from a standard recipe. This recipe seemed relatively easy for someone that had never made custard before and still sounded delicious. I looked at several recipes online, before deciding on my own recipe, which took the average of a bunch of other recipes, and mainly really reduced the amount of cream.
- 5 egg yolks
- 1 cup cream (250ml)
- 2 cup skim milk (500ml)
- ⅔ cup sugar (150g)
- seeds of vanilla bean (optional)
- 2 grams salt
- 1 roll of oreo cookies
- Whisk the egg yolks and sugar together in a measuring cup (or any other vessel you prefer). Set aside.
- Heat the milk, cream, salt and vanilla seeds to a simmer in a saucepan on medium heat. Stir a couple of times to ensure the vanilla is nicely infused. Take of heat.
- Add a spoonful of warm milk to the egg yolks and whisk. Keep on whisking as you add more of the milk mixture. It is important you add the milk to the eggs, and not the other way around to prevent lumps.
- When you’ve made a full milk/egg mixture, pour it back into the saucepan. Turn the heat back on and stir until the mixture is just below boiling (about 90 degrees).
- Take the pan of the heat and leave to cool down. You can speed up the process by putting the pan into a bowl of cold water. This takes a lot of patience.
- Put the mixture in the fridge to cool down further (the cooler the mixture is before putting it in the ice cream maker, the better the result will be).
- Set up your ice cream maker and pour in the cold custard. It takes about 15-20 minutes to turn into ice cream.
- Meanwhile, put the Oreos in a plastic bag and give them a few good whacks with a hammer (or anything else that is heavy…I’ve also used a tin cans or rolling pins)
- Put the ice cream in a freezer box and use a spoon to stir in the Oreos. The ice cream will be quite soft and smooth now, but really quite edible. If you prefer yours to be more solid, place in the freezer until you can’t stand the agony of waiting any longer.
Learn from my mistakes:
- Don’t try to make the custard airy
I decided that I was going to make really fluffy and airy ice cream, and that the way to do that, would be to whisk everything as airy as I could. Making a white and fluffy egg/sugar mixture. As I’d never made custard before, I didn’t realise this fatal error after the volume of my “custard” mixture rose from the pan I was using and turned into a sort of very creamy scrambled egg… It was not delicious and fluffy at all and it had gross bits in. As it turns out: fluffy deliciousness does not happen whilst making custard, don’t try to be fancy and just make the custard as instructed. Attempt #2 was a success custard-wise. I just simply whisked the eggs and sugar lightly together, so that they were still brightly orange instead of airy and white. This worked perfectly.
- Let your mixture cool down
I learned that the first time I ever made ice cream. The KitchenAid freezes quite well, but if you pour in the mixture when it’s still like 30 degrees Celcius, you’re just going to get slushy ice cream. Be patient, it takes forever to let the custard cool down, but it is worth it. If you’re able: make the custard the day before, so you can make the ice cream the next day whenever you want.
- Most recipes use too much cream
Seriously, I saw a couple of recipes with 4:1 cream to milk ratios, and even ones where on top of that, full fat milk was used. I’m all for needing some fat for flavour, but it was just too much. I thought the 1:2 cream:milk ratio was perfect to get a nice smooth texture.
- Fresh vanilla is optional when adding cookies
I used fresh vanilla because I still had some left over, but I needn’t have bothered. The flavouring of the Oreos was quite strong, which masked the flavour of the vanilla completely. No need to add extra flavours when you’re going to add cookies in the end.
- It tastes best on the day you’ve made it
There is probably some scientific explanation for this, with the size of ice crystals, or some other theory, but it simply tastes the best after only a couple of hours in the freezer. After a couple of days, the taste is still great, but the texture loses its velvety smoothness.