The kids have been begging me for homemade ice cream. The month of December wiped me out and January has been filled with easy, one pot meals, baking only what cookie doughs reside in my freezer, and lots and lots of soups.
My moto for the month of January is “keep it simple”. Ice cream is not simple. Then, I stumbled upon a recipe for Sweet Cream Ice Cream from Brave Tart. Not your typical ice cream recipe. Generally, ice cream requires you to cook the custard until it coats the back of a wooden spoon. This recipe doesn’t have enough eggs to make that happen. Instead, the custard mixture cooks until it reaches about 145 degrees. My kind of recipe.
For the mix-in I used some Gluten Free Oreos in the cookie jar. Most things in the house right now are gluten free. My youngest, Levi, has horrible eczema. Some of what I have read is by eliminating the gluten, the wheat, could help with his eczema. So far, he is handling his new “diet” with ease, especially when I whip up some of Elana’s Espresso Fudge Brownies, and Shauna’s Gluten Free Oatmeal Chocolate Chip Cookies.
Eating gluten free really is so much easier than expected. Besides, ice cream is one of those perfectly delicious gluten free foods! This will certainly be a repeat recipe.
Oreo Sweet Cream Ice Cream
8 oz. whole milk
12 oz. heavy cream
3 oz. egg yolks
7 oz. organic, cane sugar
1/2 tsp. Celtic sea salt
2 tsp. pure vanilla extract
1 oz. kahlua
1 cup cookies, broken into pieces
• in a heavy duty pot, bring the milk and cream to a simmer.
• in a small bowl, whisk the egg yolks. gradually, add the sugar and whisk to combine. add the salt.
•once the milk and the cream are slightly warm, ladle a small amount into the egg mixture. keep adding, ladle by ladle, into the egg mixture until all of the dairy has been incorporated. keep whisking until the mixture reaches 145 degrees.
•set the strainer over a glass bowl. remove the pan from the heat and strain the custard.
• add the vanilla and the kahlua.
• set the glass bowl over an ice bath(a larger bowl filled with ice). let cool completely.
• once cool, process in an ice cream maker according to the manufacturer’s directions.
• mix in the crumbled cookie crumbs and place in a plastic container. freeze for at least 4 hours before eating.
The Urban Baker / SusanSalzman.com