Friday Faves – Pennies on a Platter makes Cookies ‘N Cream Ice Cream
Welcome back weekend! So glad to be seeing you again. You see, this weekend is the beginning of vacation for me and Hubby! To kick off my vacation and everyone else’s weekend, I bring you the next installment of Friday Favs. Nikki’s blog, Pennies on a Platter, is another one of the blogs I feel like I’ve been reading forever. She makes great food, takes great photos, and has one of the cutest kids I’ve ever seen. If you haven’t seen her blog, I’m sure this post will make you want to go check it out!
Greetings! My name is Nikki and I am the writer, cook and photographer (all loosely used terms) over at Pennies on a Platter. When Jen asked me to participate as one of her Friday Favs, I jumped on board right away because if I started a Friday Favs on my own blog, Beantown Baker would definitely be on my list. I’ve already tried many of her recipes and there are so many more I have bookmarked!
I started my food blog a little over 4 years ago as a way to easily share recipes and money saving tips with my friends and family. It has developed into a much bigger hobby than I ever imagined, and I love it. Since its origination, my husband and I have moved twice, added a family member, and I quit my full-time job and became a Pastor’s wife (we were already married, he just got a new job!) 🙂 Likewise, my culinary tastes and experiences have also taken on some twists and turns.
When choosing a recipe to share with you today, I leaned towards these Baked Creamy Chicken Taquitos because they are my readers’ top post, but I couldn’t stop thinking about warm weather, sunshine, and… ice cream! Therefore, I decided to give you my all-time favorite ice cream recipe, Cookies ‘n Cream.
The first time I made this a couple of years ago, I added the chopped cookies into the ice cream maker during the last few minutes of churning. This caused my ice cream to turn a chocolaty brown color, which I didn’t want. Now, whenever I have add-ins, I wait to stir them in by hand for better results. Most of the ice cream recipes I try come from David Lebovitz’ book, The Perfect Scoop. Surprisingly, though, this particular one comes from Culinary Cory. It is one of the creamiest and most irresistible ice creams I’ve made, but that could be because cookies ‘n cream has always been a favorite of mine. I’m just super glad I can make this at home any time I want, especially now that warmer weather is upon us! (Well, most of us.) 🙂
Cookies 'N Cream Ice Cream
Yield: 1 quart
Ingredients:
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
15 Double Stuffed Oreo Cookies, roughly chopped
Directions:
Bring the milk and cream to just under a boil in a sauce pan, over medium heat. (Bubbles will form around the edges.) Set aside.
Meanwhile, beat the egg yolks and sugar on medium high speed, until it forms yellow ribbons. Reduce the mixer to low speed. Slowly add the milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.
Scrape the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 3-4 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla, cover and chill in the refrigerator until completely cooled.
Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. Spoon into a lidded freezer container then stir in the chopped cookies. Freeze 3-4 hours or overnight.
Recipe adapted from Culinary Cory
Be sure to check out all of my favorite bloggers as they are featured on Friday Favs!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I am of two minds on this post. On the one hand, my OCD really kicked in when I read that you had not followed Mark Bittman’s recipe but still decided to write about it. Seemed a bit sloppy for a nerd and an engineer. On the other hand, that is how Pasteur discovered Penicillin. Bittman is such a great cook, that I think he deserves better treatment; so I plan to do him the honor of making his recipe. I am not going to make the other two though!
Oops! Senior moment that – it was the Scottish scientist and Nobel laureate Alexander Fleming in 1928. Apparently, the Pasteur Institut ignored the work of a French physician, Ernest Duchesne, who in 1897 discovered the curative properties of the Penicillium Glaucum, a different mold than the one Fleming discovered, but in the same genus. Gotta love Wikipedia.
There are two tapioca recipes on the Minute Tapioca box. I always use the one for Fluffy Pudding, which calls for 2 cups milk and whipping the egg whites separately from the cooked milk with tapioca and egg yolk. I think you will find the pudding much improved over the basic recipe.
Also, the quality of the vanilla makes a huge difference in something like tapioca. Cooks Illustrated likes McCormick and I found this on amazon and at Sam’s Club in large bottles for very reasonable prices.
One other note: I find that CI has a sweet tooth: their recipes are sometimes too sweet for my taste, though they are a go-to source otherwise.
This is an interesting discussion. I tried the Kraft recipe today. I threw everything (except the vanilla) in the blender before putting it on the stove. I also added 1/2 tsp. salt and a bit more vanilla. I actually thought it was sweet enough already, though. However, I agree with your overall conclusion that it’s a bit boring. Well, at least it was easy. Anyway, next time I may a recipe using large tapioca. 🙂
Thanks for the comparison.