My mom makes some of the best homemade ice cream in the universe. Every year for the 4th of July, we would make the famous family recipe for Butterfinger ice cream...with extra Butterfinger.
I've learned to make this ice cream, and we enjoy it several times a year. This 4th of July, however, I decided to improve upon it. You see, our traditional recipe has a phenomenal taste, but it get's rather hard and crumbly after it's been in the freezer for a while. I wanted to find out if I could create an ice cream that tasted just as good but stayed creamy. I decided to try my hand at a custard ice cream.
This cookies and cream ice cream is phenomenal, if I do say so myself. It makes a mountain of dessert. It's rich, it's creamy, and it's absolutely addicting. You could use the base for just about anything - Oreos, Butterfinger, M&M's, or even fruit. Just make sure you try it!
You'll need the following ingredients and at least two days time...not joking. This is an EASY recipe, but it does take time.
Boil one quart of whole milk in a large saucepan.
In a separate bowl, combine 1 cup of egg substitute, 1 - 1 1/2 cups of sugar (I like more, my husband likes less...you pick your sweetness level), and 1/2 teaspoon salt. I highly recommend using egg substitute over real eggs since it's been pasteurized.
Pour the egg mixture very slowly in a thin stream into the hot milk, whisking the whole time.
Turn the heat down to medium-high. Heat and whisk the mixture for about 6-8 minutes until it thickens up. Your goal is to get it thick enough to coat a spoon.
Grab a bowl that is larger than your saucepan and fill it with ice.
Set the saucepan in the bowl with ice and stir for 5-10 minutes.
Then, very slowly, pour one can of sweetened condensed milk into the mixture, whisking the whole time.
Plop a lid on it, stick it in your refrigerator, and let it chill for at least 8 hours (aka...overnight).
After it's good and chilled, freeze it in an ice cream freezer according to manufacturing instructions. While it's churning, roughly chop up some Oreo's. It may be tempting to grab a handful and call it good, but you want to use at least 2/3 of a package - trust me. More Oreo's = better.
Most ice cream freezers will say that you should add your toppings about 5 minutes before the ice cream is done freezing. I have just one problem with this - how do you know when it is 5 minutes to being done? That makes no sense!
I use a different tactic. I throw the cookies in after the ice cream is done and then just gently stir it all together.
Freeze the ice cream for several hours in your freezer for optimal texture. The result will be beautiful...
...and very, very, very creamy.
It will make your guests smile. :-)
I have since made this ice cream with Butterfinger, and it's fantabulous. I plan on eventually trying it in a low-fat version and a dairy-free version - I'll let you know when it happens!
Cookies-and-Cream Ice Cream
1 quart whole milk
1 cup eggbeaters
1 to 1 1/2 cups sugar
1/2 t. salt
14 oz. sweetened condensed milk
Boil milk. Combine egg substitute, sugar and salt. Add to milk VERY slowly. Cook over medium-low heat for 6-8 minutes or until it can coat spoon. Set in bowl filled with ice - stir 5-10 minutes. Then add condensed milk gradually, stirring the whole time. Cover and chill for 8-10 hours. Freeze according to manufacturers directions - gently stir in cookies after it is done. Freeze in freezer several hours before serving for firmer texture. Serves 20.
Nutrition of ice cream base (Oreo cookies not included): 164 cal, 4g fat, 2g sat fat, 0g trans fat, 14mg cholesterol, 134mg sodium, 27g carbs, 0g fiber, 27g sugars, 5g protein, 3% vit. A, 1% vit. C, 14% calcium, 2% iron.
This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table
Also linked to Foodie Friday