Ice cream. The perfect summer treat. I bought an ice cream maker last year and made vanilla and chocolate. This flavor is by far my favorite. Oh it is so good. I made it and froze it a few hours to harden up. You can certainly eat it right out of the ice cream maker for a soft version. This makes 2 quarts so you may want to double it if your ice cream maker allows the room. The recipe says to let the mixture chill overnight before mixing in the ice cream maker. I let mine chill 4 hours. I couldn’t wait. It turned out fine. Another winner from The Girl Who Ate Everything via The Ultimate Ice Cream Book.
1 cup sugar
4 oz. cream cheese, softened
1/2 t. vanilla
3/4 c. milk
1 1/2 c. heavy cream
crumbled Oreo cookies
- Beat the sugar and cream cheese together until smooth and creamy.
- Beat in the egg and vanilla; Set aside.
- Bring the milk to a boil in a heavy medium saucepan.
- Slowly beat the hot milk into the cheese mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble.
- Remove from the heat and pour the hot cheese custard through a strainer into a large bowl.
- Allow the custard to cool slightly, then stir in the the cream.
- Cover and refrigerate overnight.
- Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 30 minutes), adding the crumbled Oreos to the machine when the ice cream is semifrozen. We like a lot of Oreos in ours.
- Allow the machine to mix in the cookies.
- When finished the ice cream will be soft but ready to eat.
- For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.