Oreo® Cheesecake Ice Cream

Since I got my new ice cream maker I have been on an ice cream making spree! I saw Oreos at the checkout line and I couldn't resist... I knew I had to make Oreo ice cream. While searching for a recipe I found one for Oreo cheesecake ice cream at Kim's Kitchen... yep, it's as good as it sounds :-)  

1 cup sugar

4 oz. cream cheese, softened

1 egg

1/2 t. vanilla

3/4 c. milk

1 1/2 c. heavy cream

crumbled Oreo cookies (as many as your heart desires)

Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan.

Slowly beat the hot milk into the cheese mixture.

Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble.

Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate overnight.

Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 30 minutes).

During the last few minutes add the crumbled Oreos to the machine.

We like a lot of Oreos in ours! I crumbled them in different sizes so the ice cream would have a nice oreo flavor, but would also have larger chunks.  Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.

Enjoy!

Key Lime Pie Ice Cream

I found this recipe on Pinterest (yes, I'm obsessed...) from The Hungry Housewife. I love the flavor of key limes, so this was right up my ally. I've also made bite-size key lime pies and key lime cupcakes. Ice cream was the only logical next step :-) This recipe has chocolate chips to give it the flavor of those frozen chocolate-covered key lime pies on a stick. I didn't like how hard the chocolate chips were when they were frozen, so next time I would omit them. If you really want a chocolate flavor added I think a chocolate swirl would be nice.

 

• 1 1/2 cups whole milk
• 3/4 cup key lime juice, fresh or bottled
• 1/2 cup heavy cream
• 1 14 oz can of Eagle Brand sweetened condensed milk
• Pinch of salt
• Zest of 2 limes
• 3 oz semi-sweet chocolate, finely chopped (I just used what I had left in the bag, it was probably more like 4 oz)
• 3 sheets plain or honey graham crackers

In a large bowl, stir together the milk, key lime juice, heavy cream, condensed milk and salt. 

Cover and place in the fridge for 2 hours or until the mixture is cold.
Pour into your ice cream maker and make according to your ice cream makers directions.
minutes before the ice cream is done add the lime zest, chocolate and graham crackers.

Remove from your ice cream makers bowl and place in a freezer safe container.

Place in the freezer until firm.

 

Enjoy!

Lemon Ice Cream with Strawberry Swirl

Homemade ice cream is the best! This is my favorite flavor so far. The lemon ice cream is tart and creamy and the strawberry swirl really perfects the flavor. I didn't check my strawberries before I made the ice cream and some of them had gone bad, so my pictures show about half as many strawberries as the recipe calls for. It was still delicious, but I will definitely use the full amount next time. 

This is a perfect summer treat! It's been pretty hot here in Utah and this ice cream is so refreshing!!

 Lemon Ice Cream
4 egg yolks
3/4 cup sugar
1/2 cup lemon juice
1 1/2 cup heavy cream
1 cup half & half
pinch of fine salt
 Strawberry Swirl
1/4 cup sugar 1 pint of strawberries
Combine the heavy cream and half and half into a saucepan and bring the mixture just to a simmer. Remove from the heat.

While that is taking place, beat the egg yolks with the sugar and a pinch of salt until the mixture thickens.

Using a ladle add the dairy mixture to the egg mixture one scoop at a time. This is done to prevent scrambled eggs. Make sure to whisk the mixture to combine before adding the next dose. Repeat this until about 1/3 of the dairy is left, then you can safely dump the rest of the dairy into the egg mixture.

Pour the now combined mixture into the saucepan over low heat. Attach a thermometer and whisk the mixture continually until it reaches 170-175 degrees. At this point if you stick a spoon into the mixture it will coat the back of the spoon.

Pour the mixture into a bowl and place the mixture into the refrigerator. After 30 minutes add the lemon juice. Then place into the fridge for at least 2 hours to fully chill.

For the strawberry swirl: cut up your strawberries and pour 1/4 cup of sugar over them. Let it sit for a half hour.  Then using a food processor or blender, puree the strawberries. Place your pureed strawberries into the fridge to thoroughly chill.

When your ice cream mixture is fully chilled, pour the mixture into your ice cream maker according to the instructions of your model.   About 2-3 minutes, before your ice cream is done, slowly introduction your pureed strawberries.  Turn off the ice cream maker, and pour your ice cream into your favorite container and place in the freezer to fully harden before enjoying.

Chocolate Peanut Butter Ice Cream

While in Washington I got an ice cream maker and put it to use as soon as we got home. This was the first batch of ice cream I made, and it turned out great! It was inspired by Tillamook's chocolate peanut butter. It's a chocolate ice cream with peanut butter swirled into it. It's one of my favorite flavors!

 1 cup whole milk1/2 cup granulated sugar8 oz your favorite chocolate chips (I used semi-sweet, but use whatever you like)2 cups heavy cream, well chilled1 teaspoon vanilla extract1/2 cup peanut butter (give or take... it depends on how peanut butter-y you want it)  Heat the milk until it is just bubbling around the edges.  In a blender or food processor pulse to process the sugar and the chocolate until very finely chopped.   Add the hot milk; process until well blended and smooth.  Transfer to a medium bowl and let the chocolate mixture cool completely (I put it in the fridge).  Stir in the heavy cream and vanilla to taste. Chill in the fridge for 30 minutes or longer.   Pour mixture into ice cream machine and churn for 25-30 minutes.   Once done, take out mixture and swirl peanut butter throughout ice cream. Place in freezer for a few hours to harden. Enjoy!