Homemade Oreo Cookie Ice Cream
Recipe: #9166
April 20, 2013
Categories: Desserts, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day Gluten-Free, Make it from scratch, Ice Cream, , more
"If you have never made homemade ice cream you`d better start because it`s waaaaay better than the sweet gluey ice cream that is sold at the store and the best part about making it at home is that you know what goes into it!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (138.1 g)
- Calories 333.4
- Total Fat - 16.1 g
- Saturated Fat - 9.4 g
- Cholesterol - 52.7 mg
- Sodium - 143.4 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 0.4 g
- Sugars - 39.2 g
- Protein - 2.9 g
- Calcium - 74.4 mg
- Iron - 0.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a heavy medium saucepan over medium heat, stir together the heavy cream, milk and sugar until the sugar is dissolved and the mixture is scalded.
Step 2
In a mixing bowl, beat the egg yolks until lemon-colored (this should take about 8-10 minutes.) Gradually whisk in about 1 cup of the hot cream mixture; then slowly whisk the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Whisk in the melted chocolate and vanilla.
Step 3
Set the bottom of the pan inside a bowl or dishpan filled with ice and water; stir until the mixture is about room temperature. Pour it into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour. Pour the mixture into an ice cream maker and churn following manufacturer's directions, for 20 to to 30 minutes.
Tips
- Ice cream maker
0 Reviews
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