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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
Instructions
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.
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You’re correct Amanda about the texture. One of the secrets to good ice cream is to have everything as cold as possible before starting. It has to do with the science behind how ice crystals form. For smooth texture you don’t want big crystals. The constant churning of the machine is designed to accomplish this, but the temperature of the ingredients that go into it affect it too.
Amanda I love the look of that Butter Pecan ice cream. My favourite flavour!
These recipes make me swoon. I miss ice cream – maybe if I defrost myself I can get up the wherewithal to make some!
I love butter pecan! Drooolll…
YUM!! I love ice cream and this is no exception. Homemade always taste much better. Looks great.
Your Oreo ice cream looks amazing. Just like you, I’m a little surprised at how much darker yours turned out. I’m so glad you liked it!
They both look delicious! I would go for the butter pecan but the rest of the family would go for the oreo ice cream!
They both look awesome!!!
Cheri – good to know! I will make sure everything is good and cold first before trying again. It was still tasty though ;)
marie – Thanks, you should try it!
Lisa – It’s pretty darn cold here too, but I still love ice cream heehee
Blond duck – Yum! Thanks :)
marybeth – Thanks!
Cory – Yes it was weird to see it so dark. It looked unappetizing in the ice cream maker LOL But it was delish, thanks for the recipe!
tami and maria – thanks, it WAS delish! :)
How I wish I had an ice cream machine. How I wish I could eat ice cream (lactose intolerant). This looks so very good. I love that it has honey in it.