Creamy Vanilla Ice Cream,
Mint Oreo, &
Cookies and Cream

Most homemade ice creams have a fresh taste, but they either fall short when it comes to creaminess or they taste waxy. This method gives you the creamiest vanilla ice cream with the perfect texture. Mmmm!
Serve with Fresh Waffle Cones!


In a bowl of an electric mixer add the egg yolks, sugar, and salt. 

 

With the paddle attachment beat on medium speed until pale yellow, light, and airy, about five minutes. 

In large pan heat the cream and milk over low heat stirring occasionally to 160 degrees.  It should be letting off steam but not boiling  Be careful not to scald it! 


 8 egg yolks
1 1/3 c sugar
1/4 t salt
3 c heavy cream
1 c whole milk
Scalded milk and cream taste bad and will ruin the ice cream.  Only heat over low-medium heat and stir to make sure it is not scalding.

Turn the mixer to the lowest speed and add the heated cream in a slow steady stream.  Mix thoroughly.  Remove the bowl and scrape the bottom to make sure it’s all incorporated. 

Return mixture to pan and heat over medium, stirring constantly. 

If using a thermometer heat to 160 degrees. 


Pouring the heated cream into the egg mixture will temper the eggs so they won’t curdle.

160 degrees is the point when the eggs are pasteurized and safe to eat.

If not using a thermometer heat until it thickens and coats the back of a spoon.  It should not boil, but a few bubbles may come up along the edges. 

Remove from heat and add vanilla. 

Cool the mixture over an ice bath stirring occasionally.  Refrigerate until completely chilled. 


1 T pure vanilla extract
Do not boil the mixture.  It will taste bad.

If the ice cream isn't completely chilled the ice cream maker may not be able to freeze it.       

Set up ice cream machine according to the manufacturer’s directions.  With the machine running add the mixture in a slow steady stream.  

Churn according to directions. 

Freeze to ripen (firm up). 


If you don't have an ice cream maker, just freeze it and stir every 30 minutes.  It won't be as light and creamy though and will form ice crystals.  

Serve!

   

Oreo Mint Ice Cream

Follow the instructions for the ice vanilla ice cream then add the peppermint extract and food coloring after heating.

Churn, then add the Oreos.

Freeze to ripen.


2 1/2 t pure peppermint extract (do not use mint, use peppermint!)
4-5 drops green food coloring

10-12 oreos roughly crushed
Mint extract has a very different taste than peppermint extract does.  I tried it once and it was awful.  I threw the whole batch out.

Cookies and Cream


Follow the instructions for the vanilla. Add the Oreos after churning. Freeze to ripen.

 

 

 


10-12 roughly crushed Oreos

Problems

Scalded milk- If the cream and milk scalds (boils), it will ruin the taste. The texture will still be great, but it will taste like heated milk instead of ice cream.

Cooked eggs- It is important to add the heated cream to the egg mixture slowly. If it's added all at once it will start to cook the eggs and leave you with chunks of egg.

Beating the eggs and sugar- For the creamiest texture it's important to beat the sugar and eggs as described in the recipe. It also takes away the waxy taste of many homemade ice creams.

Freezing- If the ice cream isn't completely chilled the ice cream maker may not be able to freeze it.

No ice cream maker- If you just freeze it rather than use an ice cream maker it won't be as light and creamy. You can stir it every thirty minutes of freezing, but it will form ice crystals.


Creamy Vanilla Ice Cream

8 egg yolks
1 1/3 c sugar
1/4 t salt
3 c heavy cream
1 c whole milk
1 T pure vanilla extract

Mint Oreo Mix-In
2 1/2 t pure peppermint extract (do not use mint, use peppermint!)
4-5 drops green food coloring

10-12 oreos roughly crushed

Cookies & Cream Mix-In
10-12 roughly crushed Oreos


1.  In a bowl of an electric mixer add the egg yolks, sugar, and salt.  With the paddle attachment, beat on medium speed until pale yellow, light, and airy, about five minutes. 

2.  In large pan heat the cream and milk over low heat stirring occasionally. Heat to 160 degrees. If you don't have a thermometer it will be hot, but not to a boil.  Be careful not to (1)scald it! 

3.  Turn the mixer to the lowest speed and add the (2)heated cream in a slow steady stream.  Mix thoroughly.  Remove the bowl and scrape the bottom to make sure it’s all incorporated. 

4.  Return the mixture to the pan and heat over medium, stirring constantly.  If using a thermometer heat to (3)160 degrees.  If not using a thermometer heat until it thickens and coats the back of a spoon.  It should not (4)boil, but a few bubbles may come up along the edges.  Remove from heat and add vanilla. 

5.  Cool the mixture over an ice bath stirring occasionally.  Refrigerate until ((5)completely chilled. 

6.  Set up an (6)ice cream machine according to the manufacturer’s directions.  With the machine (7)running add the mixture in a slow steady stream.  Churn according to directions. Stir in mix-ins if using.  Freeze to ripen (firm up).  Serve!


Notes

1. Scalded milk and cream taste bad and will ruin the ice cream.  Only heat over low-medium heat and stir to make sure it is not scalding.

2. Pouring the heated cream into the egg mixture will temper the eggs so they won’t curdle.

3. 160 degrees is the point when the eggs are pasteurized and safe to eat.

4. Do not boil the mixture.  It will taste bad.

5. If the ice cream isn't completely chilled the ice cream maker may not be able to freeze it.       

6.  If you don't have an ice cream maker, just freeze it and stir every 30 minutes.  It won't be as light and creamy though and will form ice crystals.

7.  The bowl of the 'store in the freezer' models gets very cold.  If you pour the cream in with the machine off, it quickly solidifies on the sides and won't churn.  Turn the machine on, then add the cream.  

   

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