Recipes for French Vanilla, Cookies & Cream and Mint Oreo Ice Creams!!
A good vanilla ice cream is the measure of all ice creams. This one is rich, creamy and easy to make.
French Vanilla Ice cream Recipe:
Start with your Sweet Cream Base. Truthfully, I would recommend the base that uses fresh whisked eggs to ensure you preserve the richness of the recipe.
Just so it’s handy, you’ll need the following ingredients:
2 large eggs
150g cup white sugar
480ml double cream
240ml whole milk
2 teaspoons of vanilla extract
Method:
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and vanilla and whisk to blend.
2. Transfer the mixture to an ice cream make and freeze following the manufacturer’s instructions.
NOTE: If you don’t have a machine of your own, you can also “still-freeze” your ice cream by hand: Making Ice cream without an Ice Cream Machine
This recipe natural evolution of dipping cookies (American style) in milk. The idea of eating the two things at once proves to be irresistible to most. I would recommend actual Oreo cookies because of their crumbly texture.
Cookies and Cream Ice Cream Recipe:
Again, Start with your Sweet Cream Base.
In addition to that you will need:
12 Oreo cookies (or more if you prefer it), coarsely chopped
2 teaspoons vanilla extract
Method:
1. Place the cookies in the bowl – cover and refrigerate
2. Prepare the Sweet Cream Base, adding the vanilla extract with the cream.
3. Transfer to an ice cream maker and freeze following the manufacturer’s instructions (or still-freeze by hand).
4. After the ice cream stiffens (just before it is done), add the cookies and then continue to freeze until the ice cream is ready.
A slight variation on a theme produces a refreshingly delicious ice cream that everyone seems to love.
Mint Oreo Ice Cream Recipe:
Start with your Sweet Cream Base.
In addition to that you will need:
12 Oreo cookies, coarsely chopped (more if you prefer)
2 teaspoons of peppermint extract (available in most major supermarket chains in the Baking Aisle)
Method:
1. Place the cookies in the bowl – cover and refrigerate
2. Prepare the Sweet Cream Base, adding the peppermint extract after the milk and cream have been blended into the mixture.
3. Transfer to an ice cream maker and freeze following the manufacturer’s instructions (or still-freeze by hand).
4. After the ice cream stiffens (just before it is done), add the cookies and then continue to freeze until the ice cream is ready.
Thanks for reading! Next time, we’ll be talking about all things chocolate. . .
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