This is my desk. I’m not a kindergarten teacher, I do own a wallet (and apparently ladybug post-its). I don’t have two kids – that’s a picture of my best friend and I waiting for the bus on our first day of school. I
don’t spend my days writing with colored penicls. I have a real job involving numbers and hedge funds and all that super fun stuff. But this is also how I inhaled my recent flavor – by the mug. If I could offer a serving-size suggestion for the flavor – you know on the back of the carton it would be all the nutrition facts and then serving size = 1 MUG. (There are no calories, I checked).
Cookies and cream is one of my go-to flavors. This recipe is super fast as it does not require you to heat the milk before churning. In fact, most of the ice creams that do require heating are actually custards. Get your notebooks, I’m going to go ice cream dork on you…real quick…
According to the FDA “Ice Cream” has to be between 10% and 14% butterfat. Any more, it is considered “premium” ice cream. Any less can be a variety of forms. I see the below chart when I sleep…
This recipe is great for when you forgot to make something for a party or, in this case, a coworker is in a pinch for a birthday gift. You can sub the cookies and caramel for almost anything really…graham crackers, your favorite candy, brownies, pound cake, cinnamon, cookie dough of any kind, bacon (yeah, try it), fudge swirl, raspberry swirl, mint…the options are endless.
You might be wondering why you don’t need to heat the mixture if it contains eggs. Well, I took a Sociology of Farming class in college and I wrote my Term Paper on Eggs.
See Mom and Dad THIS is where your money is going According to the Incredible Edible Egg website, yes, seriously, “Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.”
Granted, if you eat ice cream and egg sandwiches at the rate I do, my odds are that I’m going to die of salmonella….tomorrow, probably. In all seriousness though, the chance of bacteria surviving after you’ve refrigerated your eggs and frozen your ice cream is highly unlikely. If something could survive that then it’s probably a cool bacteria that will turn you into Superman so I’d still eat it. Eggs act as an emulsifying agent to bind that fats in your different milks. It also creates a fluffier tastier ice cream. If you still dont want to use eggs, you stubborn thing, I’ll list substitutions below.
COOKIES AND CARAMEL
(Yields 1 quart and 1 pint)
(Prep time: 5 minutes)
(Inactive time: 1 hour)
2 Large fresh chilled Eggs
¾ Cup of Cane Sugar
2 Cups of Organic Heavy Cream
1 Cup of Organic Whole Milk
2 tsp of good vanilla extract
20 Oreo Cookies (crumbled to your liking)
½ Cup of Caramel Topping
Phase 1 – Whip It
Whisk eggs for about 2 minutes until fluffy. Add sugar and whisk until dissolved. Add heavy cream, milk, and vanilla.
Phase 2 – Chill Out
Let the ingredients “get to know each other” for a while – about 30 minutes in the fridge
Phase 3 – Freeze Dance
Freeze in an ice cream maker per manufacturer’s instructions. In the last two minutes, add your Oreo crumble to the mixture.
To create the caramel swirl scoop your ice cream about 2 -3 scoops at a time into the container you will freeze it in. After each 2-3 scoops drizzle a layer of caramel. You can add as much as you like! Once the mixture freezes, it will create a swirling effect.
Let the ice cream free for at least an hour before serving
*n.b. – Because this is not a custard, it will not stay fresh as long. I would try to eat this ASAP. I’ve never really had that problem, but you might not be a monster like me.
If you do not want to use eggs, substitute the eggs, heavy cream, and milk and choose for one of these two combinations
Option 1: 2 cups of organic heavy cream & ¾ cup of Organic Half & Half
Option 2: 2 cups of organic heavy cream and 1 cup of sweetened condensed milk