Having been baking marshmallows and macarons this week, I decided to use my left over egg yolks to make some delicious oreo ice cream mmm… This ice cream really is very tasty and super creamy, it is also soo easy to make – trust me!
I must warn you now that this recipe requires an ice cream churner and unfortunately I haven’t trialled this recipe without one 😦
I use a recipe for my ice cream Gary Rhode’s cookbook – it is a basic vanilla ice cream recipe, made using a traditional custard base! I then add loaaaads of mini oreos, yum!
Here we go.. I hope you enjoy, this recipe is so perfect for a lovely summers day! 🙂
Ingredients: (this makes 750-900ml)
- 300ml double cream
- 300ml milk
- 1 tsp. vanilla extract
- 4 egg yolks
- 100g caster sugar
- 2 tubs of mini oreos, or roughly 200g
Method:
Start by following the instructions on your ice cream churner for how to prepare it for use – it may require you to freeze the churning bowl before use!
After having set up your ice cream machine, place your egg yolks and caster sugar in a large mixing bowl. Whisk until the volume of the mix doubles and it turns pale and thick. You can do this using a handheld electric whisk or just a normal one too! Set to one side.
Place the cream, milk and vanilla in a saucepan and heat on a medium setting until the mix is nice and hot – make sure you’re continuously stirring the cream and milk to make sure it doesn’t catch on the bottom of the pan!
Once hot to the touch, pour half of the milk into the mixing bowl with the egg yolk milk, and whisk until homogenous. Return the eggy liquid back into the pan, and return to the heat. Whilst continuously stirring, turn the setting down to a medium-low and wait until the mix thickens and ‘coats’ the back of a wooden spoon – the mix should thicken as if it were almost a custard (but not quite as thick)! This took me roughly 6 mins.
Leave the mix to cool for about 10 mins and then pour into your ice cream churner. Add 3/4 of your oreos into the ice cream mixer – I chopped mine up into small rubbley pieces. Leave to churn for at least 20mins, but check to see what is advised for your ice cream maker!
After 20mins, the ice cream should become thick and a beautiful speckled grey colour as the oreos mix and melt into the ice cream! Pour the thickened mix into a container and freeze for 4 hours, or until set! Just before I put mine into the freezer, I placed the remaining whole mini oreos into the ice cream (as a kind of treat for the lucky people who get the whole oreos!).
Scoop and enjoyyy!!! ❤
Lots of Love,
Sofia xoxoxoxoxo
sofiabakes.com 