I have a really bad habit of making food to post on my blog and then accidentally eating it all before taking pictures. This is especially true when I make something that I love...like this ice cream, which is my favorite ice cream of all time. The base comes from Jeni's Ice Cream, so of course you know it's good. The Oreos take it up a notch. First, a few Oreos are infused into the ice cream base to add to the flavor while it's cooling over an ice bath. Then, so that you get swirls of crunchy Oreo pieces in the scoops, you layer the freshly made Oreo ice cream with layers of crushed Oreos. It's perfect.
Now, here's the bad part. I've made this ice cream five times, and I've never posted it. Sorry for holding out on everyone. The good news is that now you have it, and it can quickly become your favorite ice cream recipe as well! My favorite time to try ice cream is right when it comes out of the ice cream maker. I always make myself a big bowl of it at this point because it tastes like soft serve. The great thing about this recipe is that it stays relatively soft and easy to scoop. If you don't have an ice cream maker I highly recommend investing in one. Homemade ice cream is a game-changer. Enjoy!
Also, I finally, after three and a half years, made a Facebook page for my blog. I'll be populating it with all of my new posts, as well as any fun food articles or thoughts I have. I'd love it if you all would share things with me on my wall as well! Check it out: www.facebook.com/chocolatetherapyblog
Double Oreo Ice Cream
Recipe from Scoop Adventures, made using ice cream base technique from Jeni's Splendid Ice Creams at Home
2 cups whole milk
1 Tablespoon plus 1 teaspoon cornstarch
1 ½ oz. cream cheese softened
1/8 teaspoon kosher salt
1 ¼ cups heavy cream
2/3 cup cane sugar
1/8 cup light corn syrup
12 to 14 Oreo Cookies
Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk together cream cheese and salt. Set a fine mesh sieve over the bowl and set aside.
Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
Gradually pour the hot milk mixture through the sieve into the cream cheese. Whisk until smooth. Break up 6 Oreos and put in the bowl with the hot milk mixture. Steep for 30 minutes to dissolve cookies and impart flavor. Whisk to incorporate cookies. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool.
Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, whisk ice cream base to break up any remaining cookie pieces. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Break up remaining cookies and sprinkle a layer of cookies into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of cookies and ice cream until the container is full, topping with a sprinkle of cookie pieces.
Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.