COOKIES 'n CREAM ICE CREAM

Wooohoooo.......I'm so in love with ice cream now, emmmm....more in love to the ice cream making process :). Since I have an ice cream maker, this is my second ice cream that I made....errr actually my first ice cream because the previous one is sorbet.

Making ice cream is not that easy, even though I can't say it is hard either. Most of time when we make our homemade ice cream, when we keep it in the freezer the ice cream will become hard. So, we need to know the secrets if we want to make softer ice cream *like the one that sold in the market* and less-icy texture when we keep it in the freezer.

Luckily, there is a guy named David Lebovitz who is willing to share the tips/secrets to make our homemade ice cream softer, just like those commercial ice cream.

And guess what? My homemade ice cream is just as soft as those commercial ice cream, though I kept it few days in the freezer. Also, I used splenda as the sweetener, and it didn't change the texture :).

So....are you ready to make your own homemade ice cream?



Cookies 'n Cream Ice Cream
Yield: 20 servings (120ml per serving)

Ingredients:
2-1/2 cups (590ml) half-and-half
8 egg yolks
1 cup (235ml)sugar (Belzy -- I substituted to Splenda Sweetener)
2-1/2 cups (590ml) whipping cream (Belzy -- or heavy cream)
4 tsps (20ml) vanilla extract (Belzy -- I used vanilla essence clear Wilton)
1/8 tsp (.5ml) salt
2 cups chopped cream-filled oreo

Directions:
In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat. Set aside.

Place egg yolks and sugar in mixer bowl, then mix about 30 seconds, or until well blended and slightly thickened (If you use standing mixer, attach the wire whip to whip the egg yolks and sugar. Turn to speed 2).

Gradually add half-and-half, mix until blended. Return half-and-alf mixture to medium saucepan, cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.

Transfer half-and-half mixture into large bowl. Stir in whipping cream, vanilla and salt. Cover and refrigerate until thoroughly chilled.

Prepare and assemble your ice cream maker (according to your manufacturer's book). Using a container with a spout, pour mixture into freeze bowl, and do the rest of the steps according to your manufacturer's book. (Belzy -- normally churning for 15 to 20 minutes). Add chopped oreo during last 2 minutes of churning time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.