I recently tried two ice cream recipes. Both were wonderful, though the butter pecan’s texture was more than of ice milk. However, that could have been because I didn’t let the pecan mixture cool down enough first? Who knows, they were both yummy!
Homemade Oreo Ice Cream
6 egg yolks (I saved the whites for egg white omelets the next morning)
2/3 cup sugar
2 tsp. vanilla extract
12 – 15 Double Stuffed Oreo Cookies, roughly chopped (I chopped mine small and used 15)
Heat the half-and-half in a sauce pan, over medium heat, until bubbles forms around the edges. Beat the egg yolks and sugar, on medium high speed, until combined and forms yellow ribbons. Reduce the mixer to low speed. Slowly add the hot half-and-half to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.
Pour the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 5 – 8 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sleeve into a bowl. (This took a while to get through the sieve, but well worth the effort) Add the vanilla and chill in the refrigerator until completely cooled.
Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. In the last 15 minutes of the churning process, add the chopped Oreos. Spoon into a lidded container and freeze until completely hardened. The freezing should take about 2 hours. Makes about 1 quart.
Butter Pecan Ice Cream
2 tbsp. butter
1 c. chopped pecans
3/4 c. honey
2 c. milk
2 c. heavy cream
1-1/2 tbsp. vanilla
Saute pecans in butter until lightly brown. Cool. Warm honey in saucepan. Mix all ingredients together except pecans, then stir in pecans. Pour into freezer and freeze.
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html