For my birthday, my older brother, Micah, gave me an ice cream maker. I’ve wanted one ever since I saw this article and started thinking about the various flavors I could make (Vietnamese iced coffee ice cream? Goat’s milk mint ice cream? Blueberries and Cream…)
Cookies n’ Cream seemed like a good place to start, though. It’s one of those flavors that symbolizes summer for me, late nights at the dinner table with my mom, our legs up as we each have a scoop.
I decided to follow the recipe included in the Cuisinart pamphlet and throw in a bunch of chopped oreos. It’s so simple, and so damn good — sweet, cold, and fresh.
Cookies n’ Cream Ice Cream
Adapted from the Cuisinart Recipe Booklet that came with the machine
1 cup whole milk, preferably organic
3/4 cup granulated sugar ** See note!
pinch of salt
2 cups heavy cream
1 tablespoon vanilla extract
A bunch of oreos, chopped (scraped, if you prefer)
To start, thoroughly freeze your ice cream bowl.
In a large bowl, whisk together your milk, sugar and salt until the sugar has dissolved. Add your heavy cream and vanilla. Cover, and refrigerate for at least 2 hours, but preferably overnight.
Get your ice cream maker ready, and pour the milk mixture into the frozen bowl, churning for however long it takes your machine to do its magic. I churned mine for 20 minutes, chopping up the oreos while I waited and threw that in after the 20 minutes were up, letting it go for another minute or so to combine.
Scoop your ice cream into a freezer-safe container (I used my ice tray, covered with aluminum foil) and let firm up for about 2 hours.
** This ice cream is sweet — the level of sweetness you get in store-bought ice cream. It’s delicious, but you could also take a few tablespoons of sugar out and you wouldn’t miss it.