HOMEMADE COOKIES-AND-CREAM ICE CREAM
Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.
Provided by Food Network Kitchen
Categories dessert
Time 7h45m
Yield 1 generous quart
Number Of Ingredients 7
Steps:
- Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
- Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
COOKIES AND CREAM ICE CREAM
If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine the milk and cream in a medium saucepan. Add salt and 1/3 cup of sugar. Bring to a simmer. Prepare an ice water bath.
- Whisk together egg yolks and remaining 1/3 cup sugar. Gradually whisk in half the milk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 7 minutes. Pour custard through a fine sieve into a bowl set into prepared ice water bath. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
- Freeze in an ice cream maker until ice cream holds its shape when machine is turned off, add cookies and churn to combine about 1 minute. Transfer to a loaf pan, sprinkle with crushed cookies. Eat, soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.
PHILADELPHIA-STYLE ICE CREAM BASE
Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste. Using a combination of granulated sugar and liquid sugar (corn syrup, honey or agave syrup) helps keep the texture smooth and silky.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a saucepan, combine cream, milk, sugar, corn syrup and salt, and bring to a simmer. Continue to simmer until sugar dissolves, then transfer mixture to a container and refrigerate until very cold, at least 4 hours and preferably overnight.
- Churn in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and freeze until hard.
PHILADELPHIA STYLE COOKIES AND CREAM ICE CREAM
I believe "Philadelphia Style" refers to this recipe having no eggs. It tastes best if served at a soft-serve consistency.
Provided by Marie Nixon
Categories Frozen Desserts
Time 35m
Yield 1 1/2 quarts, 10 serving(s)
Number Of Ingredients 5
Steps:
- Crush the Oreo cookies by placing them in a plastic bag and using the heel of your hand to crush them.
- Using a wire whisk or hand mixer, mix milk and sugar until the sugar dissolves, about 1-2 minutes.
- Stir in heavy cream and vanilla extract.
- Pour into ice cream maker and churn for about 15 -20 minutes or according to manufacturer's instructions.
- Add crushed Oreo cookies to ice cream and churn for additional 5 minutes.
Nutrition Facts : Calories 263.5, Fat 20.3, SaturatedFat 12.1, Cholesterol 68.6, Sodium 76.5, Carbohydrate 19, Fiber 0.3, Sugar 13.9, Protein 2.3
PHILADELPHIA STYLE ICE CREAM
This is a very rich ice cream, but not sickeningly sweet. There are no eggs in this recipe so there's no cooking and waiting to cool! (which means you can eat it sooner!) Cooking time represents approx time to freeze.
Provided by CHRISSYG
Categories Frozen Desserts
Time 37m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- Mix all ingredients using a hand mixer to blend thoroughly.
- Refrigerate until cold.
- Make ice cream following the instructions for your ice cream maker.
Nutrition Facts : Calories 3224.7, Fat 87.4, SaturatedFat 52.9, Cholesterol 276.7, Sodium 2916.7, Carbohydrate 568.1, Sugar 555, Protein 45.8
COOKIES AND ICE CREAM CHEESECAKE
Wow your family and friends with a Cookies and Ice Cream Cheesecake. This Cookies and Ice Cream Cheesecake is reminiscent of cookie dough ice cream.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
- Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.8161 g, Sugar 0 g, Protein 4 g
VANILLA ICE CREAM, PHILADELPHIA-STYLE
Steps:
- Pour 1 cup (250 ml) of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
- Remove from the heat and add the remaining 2 cups (500 ml) cream (or the remaining 1 cup, 250 ml, cream and the milk) and the vanilla extract.
- Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
- Perfect Pairing
- To make Caramel-Chocolate Ripple Ice Cream, layer 1 cup each Fudge Ripple (page 210) and Salted Butter Caramel Sauce (page 174) into the just-churned custard.
- French vs. American
- There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs.
- French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or puréed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.
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