Over the summer I discovered that I have some degree of lactose intolerance, with milk, yogurt and ice cream being key culprits. So, I decided to take matters into my own hands and make myself some lactose free ice cream, and the results were terrific! This is definitely a treat, and I am really interested to try some healthier versions with Almond Milk. However, the great thing with this recipe is one scoop is certainly enough to be satisfied, and it feels so great to make your own ice cream using so few and real ingredients with no additives. The Oreos are definitely a naughty addition, but you can minimize or choose to use another mix-in.
- 2 large eggs
- 3/4 cup of granulated sugar
- 1 cup of 1% Lactose Free milk
- 2 cups (one 500ml container) of Lactose Free heavy/whipping cream
- 2 teaspoons of peppermint extract
- 1 cup of chopped Oreo cookies
Step 1: Prepare your ice cream maker’s freezer bowl
- 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)
- 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.
- In a small saucepan heat the lactose free milk to a gentle simmer over medium-low heat until it just begins to bubble around the edges.
- Gradually pour the milk into the egg and sugar mixture slowly and a small amount at a time, while continually whisking.
- 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.
- 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
- In a blender combine your custard base, lactose free whipping cream, and peppermint extract, and blend until completely incorporated. Note: I found this to be a really easy way of getting a really smooth base versus using a whisk.
- Place your ice cream maker freezer bowl into the ice cream maker, and add your mixture.
- Follow your ice cream maker’s instructions for freezing the ice cream. In my Cuisinart 2 Qt. Ice Cream Maker, the ice cream took about 25 minutes + 2 minutes for incorporating the Oreo cookies.
- At this point your ice cream is “soft serve” and perfect for sampling, however place into the freezer in an airtight container to harden a bit more. I found that this ice cream didn’t get rock hard in the freezer and you could just serve immediately from the container without having to let it soften on the counter.
Note: To make Cookies and Cream Ice Cream – substitute pure vanilla extract for the mint extract.
Recipe adapted from Ben and Jerry’s Homemade Ice Cream & Dessert Book.