Peanut Butter Oreo Ice Cream

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Well it is the last week of summer, and I just have to get this ice cream recipe in before Labour Day! This amazing ice cream recipe is 100% inspired by Vanilla Sugar Blog’s post. I just couldn’t stand it anymore, I had to make it myself.

Now, I did make one change, and I cooked the eggs and milk first, making a cooked custard base. With two small children I just can’t take the risk with raw eggs. It turned out absolutely fabulous, and the entire family loved it! I have a great Cuisinart 2 Qt. Ice Cream Maker and I highly recommend it.

Ingredients:

  • 2 large eggs
  • 3/4 cup of granulated sugar
  • 1 cup of milk (I used 1% instead of whole milk and it turned out fine)
  • 2 cups (one 500ml container) of heavy/whipping cream
  • 1 teaspoon of vanilla
  • 1 cup of light peanut butter
  • 1 cup of chopped Oreo cookies

Directions:

Step 1: Prepare your ice cream maker’s freezer bowl

  1. Place ice cream freezer bowl in your freezer well in advance of making ice cream. I put mine in my chest freezer a few days in advance.

Step 2: Prepare a cooked custard base (I found this website extremely helpful in guiding me through)

  1. In a medium sized bowl whisk eggs until light and fluffy (1-2 minutes). Add the sugar and continuing whisking until light and fluffy and light yellow in colour.
  2. In a small saucepan heat the milk to a gentle simmer over medium-low heat until it just begins to bubble around the edges.
  3. Gradually pour in the milk into the egg and sugar mixture slowly and a small amount at a time, while continually whisking.
  4. Once milk is completely incorporated into the eggs and sugar mixture, transfer back into the saucepan and onto low heat. Cook the custard until it coats the spoon with a thin film, and most importantly reaches a temperature of 165-180 degrees Farenheit using a cooking thermometer.
  5. Once the custard has reached 165 degrees or more, remove from the heat, pour into a clean bowl and let cool on the counter, or speed up the process by placing the bowl in an ice bath. Once cool cover bowl with plastic wrap and place into the fridge for a minimum of 4 hours, but it is really better if you leave it for 24 hours which I did.

Step 3: Make the Ice Cream

  1. In a blender combine your custard base, whipping cream, vanilla, and peanut butter and blend until completely incorporated. Note: I found this to be a really easy way of getting a really smooth peanut butter base ready versus using a whisk.
  2. Place your ice cream maker freezer bowl into the ice cream maker, and add your mixture.
  3. Follow your ice cream maker’s instructions for freezing the ice cream. In my Cuisinart 2 Qt. Ice Cream Maker, the ice cream took 28 minutes + 2 minutes for incorporating the Oreo cookies.
  4. At this point your ice cream is “soft serve” and perfect for sampling, however place into the freezer in an airtight container for 15 minutes to harden a bit more (this is when the family had their first bowl). Store the ice cream in the freezer, and then just remove for 10-15 minutes to soften before serving as it gets very hard in the freezer.
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2 thoughts on “Peanut Butter Oreo Ice Cream

  1. Pingback: Happy National Peanut Butter Day! | Kara's Favourite Recipes

  2. Pingback: Kara’s Summer Faves | Kara's Favourite Recipes

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