Continuing my adventures in Oreo recipes in honor of the cookie's 100th birthday on March 6, I made homemade ice cream this past weekend embellished with the Double Stuf version I love so much.
I have to admit - I put off making this recipe because I was intimidated. I'd never made homemade ice cream before and it just seemed like such a daunting challenge.
It was anything but difficult to make this -- in fact, it's one of the easiest times I've ever had in the kitchen. The recipe was basic enough and I used the Cuisnart ice cream maker my aunt and uncle gave me for Christmas.
From start to finish this took less than an hour to make. The only prep ahead of time I had to do was put the mixing bowl in the freezer. Here's the recipe I followed, which is the basic one I found in the ice cream maker's accompanying directional packet.
Basic Homemade Vanilla Ice Cream Recipe (for 1.5 quarts):
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
1 teaspoon vanilla extract
Combine all the ingredients in a mixing bowl with a whisk. I mixed the milk and cream together first, followed by the sugar 1/4 cup at a time. Once that was incorporated and the mixture thickened, I added the vanilla.
Then, simply pour the entire mixture into the ice cream maker and press on - I kept it mixing for 1/2 an hour.
After 30 minutes, transfer your ice cream back into the glass mixing bowl, cover with clear plastic wrap and place in the freezer until you're ready to serve.
To Make it Oreo:
Before you place the transferred mixture into the freezer, fold in Oreo bits and crumbs with a rubber spatula. I used 5 cookies - cream filling and all!