Lecture Notes: Cookies n Cream Ice Cream Recipe

Introduction

• Recipe sourced from Minced blog (www.mincedblog.com)
• Inspired by a vanilla ice cream recipe from The Gourmet Cookbook edited by Ruth Reichl

Recipe Overview

• Servings: Makes about 1 quart
• Base Flavor: Vanilla
• Optional Ingredients: Oreo cookies, fresh fruit, nuts, or sauces like caramel or chocolate
  • Note: Ensure sauces are chilled before addition

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1/8 teaspoon salt
• 2 large eggs, lightly beaten
• 1 ½ teaspoons vanilla extract
• 12 broken Oreo cookies (approximately 1 ½ cups) or fresh fruit of choice

Instructions

1. Prepare the Base
   • Heat heavy cream, whole milk, sugar, and salt in a medium saucepan until bubbles form around the edge.
2. Combine with Eggs
   • Place beaten eggs in a bowl.
   • Slowly add the heated cream and milk mixture to the eggs, whisking constantly.
3. Cook the Custard
   • Return mixture to the saucepan.
   • Stir constantly over medium heat with a rubber spatula, scraping sides, until it reaches 170-175°F and thickens.
4. Strain and Flavor
   • Pour the custard through a fine mesh strainer.
   • Add vanilla extract.
5. Cool and Refrigerate
   • Cool to room temperature, stirring often.
   • Refrigerate covered until very cold, at least three hours.

Freezing and Adding Mix-ins

• Follow your ice cream maker's instructions to freeze.
• Add Oreo pieces when ice cream is nearly frozen and machine is running.
• Mix until combined.
• Store in an airtight container until ready to serve.

Additional Notes

• Customize by adding different mix-ins such as other cookies, nuts, or chilled sauces.
• Ensure the custard is sufficiently thickened before chilling for better texture.

This summary captures the essential steps and ingredients for making Cookies n Cream Ice Cream as outlined in the lecture.