Oreo Ice Cream
In honor of Father’s Day I’m posting my husband’s favorite homemade treat — Oreo ice cream! If I go too long without making a fresh batch, I’ll start getting puppy eyes from him, so I make sure I have heavy cream and Egg Beaters on my shopping lists.
Truth be told, I like to make my own ice cream anyway because I like to know what’s going into it and by how much. I also like to stick with a pretty simple recipe — just eggs, sugar, cream and milk.
I use Egg Beaters (actually, the store brand) in place of regular eggs because they’ve been pasteurized. Though I try to use ingredients that are as unprocessed as possible when I cook, this is one “processing” I don’t mind.
It’s pretty simple: whisk two eggs (or one Egg Beaters cup) with 3/4 cup sugar, then add one cup of milk and two cups (one pint container) of heavy whipping cream. Make sure it’s well mixed and then pour into an electric ice cream maker. I don’t add vanilla because I think the basic sweet cream tastes better.
I always turn my machine on before I add anything, I just think it helps keep the liquid from freezing immediately to the sides of the frozen bucket before it’s even started.
Let the machine go for about 20 minutes. In the meantime, chop up about 6 Oreo cookies. And don’t forget the crumbs!
Everyone in the pool! Let it go for about two minutes after you’ve added the Oreos.
I transfer mine to plastic freezer containers so I can get the ice cream maker bucket washed and stored back in the freezer (some people keep their ice cream in the frozen bucket, but I find it makes it harder to get the ice cream out since I worry about scraping the sides).
It’s really good right when it’s done (like soft serve) but it goes liquidy fast, so get it into the freezer quickly and let it sit for at least six hours.