Tuesday, June 9, 2015

S'mOREO Ice Cream


If you remember, a few weeks back I took my fiance on his first trip out to Los Angeles and attended a taping of The Jimmy Kimmel Show. Jimmy must have known what a foodie I am, and talked about the recent release of S'mores flavored Oreos, or as he liked to refer to them, S'moreos. And just like that, S'moreo Ice Cream was on the top of the must-make list, which is constantly running in my head. After a few ice cream trials, and 1 error (turns out goat cheese, lavender, and marshmallow ice cream: not so good), I have finally perfected the best vanilla base for ice cream adventures. Now take that perfect vanilla base and toss in some crushed S'moreos? You've got yourself the golden ticket to summer ice cream.



S'moreo Ice Cream

Ingredients:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 egg yolks
  • 3/4 cup granulated sugar
  • 1/2 tsp. vanilla extract
  • 10-15 S'mores Oreos, crushed
 In a medium saucepan, add the cream, milk, and 1/2 cup of the sugar over medium-high heat. Bring to a boil, then lower to a simmer, stirring to dissolve the sugar completely. Meanwhile, whisk the egg yolks and remaining sugar together in a separate bowl. Once the cream and milk have been simmering for a bout 5 minutes, ladle about 1/2 cup of the warmed mixture into the bowl with the egg and sugar in a steady stream, whisking violently at the same time. The allows the warm milk to temper the eggs, preventing them from scrambling. Once the eggs have been whisked with the warm milk, pour all of the mixture back into the simmering saucepan, whisking the entire time. Allow the mixture to simmer for another 10 minutes, until the mixture thickens and coats the back of spoon.

Remove from the heat and pour the mixture through a fine mesh sieve into a clean bowl. Cover with plastic wrap and place into the fridge for at least 4 hours, or overnight.

Once you are ready to make the ice cream, follow the directions according to your ice cream machine, adding the crushed Oreos in during the last 1-2 minutes of churning.


Pour the ice cream into an airtight container and place into the freezer for at least 1 hour before serving.

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