Cool! Sarah from The Delicious Life announced round #21 of my favorite food blog event just a few weeks back – and before you know it, it’s Sugar High Friday again! Originally invented by Jennifer, the Domestic Goddess herself, it’s always a more than welcome
excuse occasion to indulge your sweet tooth.
This round’s theme couldn’t have been chosen more appropriately considering the current temperatures, one-hit-wonder Vanilla Ice’s Ice Ice Baby from 1990 gains new fame these days.
One of my favorite store-bought ice creams has to be Cookies & Cream from Häagen-Dazs (well, next to Macadamia Nut Brittle, Coconut Macaroon, Strawberry Cheesecake and many more), so I tracked down some Oreo cookies (Hertie at the main station sells them) and attempted to reproduce it. Despite the fact, that the final result almost instantly surrendered to our kitchen temperatures and wouldn’t for the life of it permit proper shooting, it tasted quite like the real thing. Well, maybe with a small deduction in score for creaminess – compared to the bought product, but that may have to do with our old and lame ice cream maker (can you tell I’m already keeping my eyes open)… The best part about doing it yourself, however, is that one gets to decide how much of the cookie crumbles to throw in!
Cook heavy cream, milk and the vanilla bean (shell & scraped out seeds) in a pot and bring to a boil, let simmer gently for 5 minutes. Remove from the stove and allow to infuse and cool down for about 10 minutes, then remove vanilla bean.
Blend egg yolks and sugar with your kitchen machine for some minutes until the mix becomes pale and thick. Add the warm (not hot) cream mixture to the eggs and blend slowly, but thoroughly. Return the mix to the pot and stir over low heat for 5-10 minutes (do not let boil!), until custard coats the back of a wooden spoon, then remove from heat.
Chill until the mixture has completely cooled down and let your ice cream maker complete the last step. Just before turning off the machine, crumble the Oreo cookies (without their filling) between your fingers – the chunks should be neither be too small nor too large – and add them to the machine. Don’t over blend, otherwise the color of the ice cream will turn into a grayish hue (due to the tiny cookie crumbs…).
Sarah also suggested to make ice cream sandwiches, which sounded just as nice: A pint of coconut macaroon ice cream and some old-fashioned Afrika cookies from Bahlsen did the trick, a messy undertaking though… Yummy? Absolutely!
Cookies & Cream Ice Cream
Recipe source: own creation
Prep time: 20 min. plus freezing/ice cream machine
Ingredients (serves 3-4):
300ml heavy cream
one vanilla bean, split and seeds scraped out
5 egg yolks
60g white sugar
6 to 8 Oreo cookies (makes 12-16 cookie wafers)