August 17, 2011

Oreo Ice Cream

What could be better than a nice pile of these?


Turning them into ice cream of course!  I'll share my recipe {okay, actually its my aunt's recipe} with you and give you a few tips on making homemade ice cream. Take them with a grain of salt-no pun intended.  I'm not a pro. But this is one of my favorite homemade ice cream recipes.  I think its because of the cream filling in the oreos, but it keeps really well in the freezer if you don't eat the whole thing in one sitting. Please don't do that.


Oreo Ice Cream
1 carton Egg Beaters {or similar} pasteurized egg product
1 1/2 cups sugar
1 can sweetened condensed milk
1 quart half and half
25 crushed Oreos
milk

Beat eggs with sugar. Add sweetened condensed milk and half and half. Crush Oreos and stir into mixture. Pour into 4 quart ice cream freezer and add milk to fill line.

Once you have all your ingredients in the ice cream can, put the can in your ice cream maker and start it turning.  Then start layering your ice and rock salt.  I do a layer of ice all around, then sprinkle rock salt over the top of it. Use a ratio of 8 parts ice to 1 part salt {in other words, about 1/4 cup salt for every 2 cups of ice}. Adding more salt will make it freeze faster, but then you risk large crystals forming. You'll probably have to add ice as it melts.

Here mine is spinning:


When its nice and thick, unplug it and take it apart.  Your ice cream maker may or may not stop when the ice cream is done. If it doesn't, stop it yourself when it looks like this:


Drain out the water.
Take the paddle out {the white part sticking up in my photo} and take the opportunity for a quick taste test.


Insert the cork into the lid and replace the lid.  Make sure its tight.  You don't want salt water leaking in and ruining your masterpiece. Pack it with more ice and lots and lots of salt.  You want a ratio of about 3 parts ice to 1 part salt.  Since ice melts and you have drained off salt water and now probably have no idea of the current ratio inside your ice cream tub, just make sure to put lots and lots of salt.  Wait a couple of hours, adding more ice and salt as necessary.  This allows the ice cream to "harden".  


And that's a wrap. Yummy!







1 comment:

Kerry said...

This is my all time favorite homemade ice cream too.

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