Directions: |
Directions:Prep: Make sure the canister of your ice cream maker has been in the freezer for at least 24 hours before making the ice cream. Mix 2 tablespoons of the milk with the corn starch in a small bowl to make a smooth slurry. Place the cream cheese in a medium size bowl (large enough to whisk together all the liquid later on). Fill a large bowl with ice- that will later become the ice bath.
Cook: Combine the remaining milk, the cream, sugar, and corn syrup in a medium size sauce pan. Bring to a roiling boil over medium high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium high heat and cook, stirring with a heat proof spatula, until slightly thickened- about 1 minute. Remove from heat.
Chill: Gradually whisk the hot milk mixture into the cream cheese, stirring well to make sure there are no lumps. Once combined, pour the mixture into a ziploc bag and submerge in the ice. Add water to the ice to create an ice bath. Let chill until the mixture is very cold- about 1 hour.
Freeze: Pour the ice cream base into the frozen canister and turn on your machine. Let it run for about 25 minutes, until the ice cream is thick and creamy. Once spun, pack the ice cream into a tupperware container, mixing in the oreos as you go. Press a piece of parchment paper directly against the top and seal with an air tight lid. Place in the freezer for at least four hours or overnight if possible. |
This recipe for Oreos Lover’s Cookies and Cream Ice Cream is from