Recently, I acquired an ice cream maker, hence began my new hobby. This is my third attempt but I’ve still not been able to produce the creamy textures we get from the commercially produced ice creams. I came to realize my biggest problem was not the texture but the vanilla ice cream base itself. My first 2 attempts were flavoured ice cream hence they masked the weakness of the vanilla base. But Cookies ‘N’ Cream brought to surface my biggest problem. My focus now is to perfect my vanilla base before attempting anything else.
- 1 1/4 cups skimmed milk
- 4 medium egg yolks
- 6tbsp caster sugar
- 1tsp corn flour
- vanilla beans (or vanilla essence or other flavouring)
- 1 1/4 cups double cream
- oreo biscuits
- Bring milk to boil in a saucepan. Remove from heat and add vanilla beans (or vanilla essence). The quantity of flavouring added is dependent on your preference.
- Set aside to cool completely.
- In the meantime, whisk egg yolk, sugar and cornflour until thick and foamy. Bring milk to boil again and then whisk gradually into the yolk mixture. Pour the combined mixture back into the saucepan.
- Cook the mixture over low heat until thicken, stirring continuously. Mixture should be able to coat the back of a wooden spoon. Do not allow mixture to boil or it will curdle. Remove from heat and continue to stir for about 5 minutes.
- Pour mixture into a bowl and cover with clingwrap. Allow it to cool completely before refrigerating. Chill custard for at least 12 hours. Remember to chill ice cream maker bowl for at least 18 hours before using (unless yours is the maker which does not require pre-chilling).
- Pour custard and cream into ice cream maker. Churn till mixture thickens and resembles the soft cone serves you get from McDonald’s. Crush oreo biscuits and stir into ice cream. Pour into container and chill for 4 hours before serving.