So the Christmas season is officially upon us – it’s December, people are beginning to put up their Christmas trees (I’m doing mine tonight, yay!), decorations are up around town and all the bakeries are stocking up with mince pies, gingerbread and fruit cake.
And the recipe I’m sharing with you today bares no resemblance to mince pies, gingerbread, fruit cake, or anything remotely Christmassy.
It’s cookies and cream ice cream.
Because Melbourne Christmases are hot.
Because I spend my days at work baking all sorts of Christmas themed delights and they’re the last thing I want to think about when I come home.
Because it’s still so early in December that if I start eating pudding and shortbread now, I’ll be completely over it by Christmas.
So I’m eating ice cream.
I just love cookies and cream ice cream. I may go as far as to say that it’s my favourite ice cream flavour, ever.
And when you make it yourself, well, it’s a whole other level of amazing.
It’s beautifully rich, made with egg yolks, heavy cream and sugar. You get to lick the paddle after you’ve churned the creamy, vanilla-bean flecked anglaise. And you get to control the size (and amount!) of the Oreo chunks you put in there.
So good. X
- 1 cup milk (250ml)
- ¾ cup caster (superfine) sugar (150g)
- 1 vanilla bean
- Pinch of salt
- 2 cups cream (500ml)
- 6 egg yolks
- 1 packet (200g) Oreos, crushed
- Put the milk, sugar and salt in a small saucepan.
- Split the vanilla bean lengthwise, scrape out the seeds and add them to the milk, along with the pod.
- Place the saucepan over a high heat and bring the milk to just under the boil.
- Meanwhile, pour the cream into a medium mixing bowl and set a strainer over the top. Set aside.
- In a separate, medium, heatproof bowl, whisk the egg yolks and sugar lightly. Slowly pour the infused milk into the yolk mixture, whisking the entire time, until combined.
- Place this bowl over a pot of simmering water, and cook, stirring constantly with a spatula, until the mixture reaches 82 C (180 F) or until it coats the back of a spoon.
- Remove from the heat and pour through the strainer into the cream.
- Stir the custard until it's cool, then cover with plastic wrap and refrigerate until cold (preferably overnight).
- Once the custard is cold, churn in your ice cream maker. Remove and stir through the crushed Oreos. Freeze well before enjoying.
- Happy baking!
Vanilla ice cream base adapted from David Lebovitz.