Cookies and cream ice cream is another favourite flavor of mine and since my ice cream making mood haven't off yet, I decided to give it a try. The result is quite successful but just a little bit too sweet with the original recipe, so I decided to reduce the original amount of sugar next time.
It get the recipe from the internet and did some modification ( the original is just too too too sweet). With my previous experience on green tea ice cream making, I ensure that my ice cream maker freezing bowl is freezed for 24 hrs ( I put it on Sunday 11pm and make it next day 11pm.. Hiak hiak..) and the mixture is completely chilled (Prepare the mixture after work and start ice cream making at 11pm before I sleep) this time. The churning just takes about 15 mins to concentrate the mixture and starts freezing within 20 mins, mostly because all ingredients and the bowl are chilled enough.
Next day after work, 1st thing to do is to check my ice cream..and it is amazing.. Creamy and smooth..but just a little bit too sweet..** room for improvement**..:)
Recipe: Cookies and cream ice cream
Yield: 1.2L Tupperware
Ingredients:
3 cups whipping cream
1.5 cup low fat milk
1/2 cup sugar
1 tsp vanilla extract
20 Oreo sandwich cookies
Method:
1. Freeze the ice cream maker freezing bowl for 24 hrs according to manufacturer's instructions.
2. Double boil cream, milk, sugar and vanilla extract in a mixing bowl until sugar dissolved. Cool the mixture aside and chilled in the refrigerator (cover with plastic).
3. Put the cookies into a sandwich plastic bag and crushed into pieces (use roller) and ensure to Leave some large pieces. Store the cookies in the freezer.
4. After freezing bowl completely freezed, churn the mixture for around 20 mins. When the ice cream is nearly freezing, pour in the cookies and allow to mix thoroughly ( still need to stir it after the machine stop).
5. Store in 1.2L Tupperware container and freeze it overnight before serving.
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