I just love when it's 90 degrees one day and raining two days later (said with extreme sarcasm, lol)
With all the hot weather we've had lately, I've been putting my ice cream maker to good use.
We've been enjoying some of the most delicious homemade ice cream these past two weeks!
And on the cold days we enjoy a nice cup of soup!
But......this ice cream is so yummy that I've decided we'll just eat it whether it's hot or cold outside.
I start with the same basic vanilla base and go from there. You can add all kinds of yummy add-ins to make yours something extra special.
Today we made Cookies & Cream ice cream.
Here's what you need:
2 cups whipping cream
1-1/2 cups half & half
1 cup sugar
1-1/2 tsp. vanilla extract
8 oz. bag of mini Oreo's, quartered (you'll see that I put mine in whole but next time I'll quarter them)
1 frozen ice cream bowl for the Cuisinart Ice Cream maker
In a large measuring cup or medium bowl mix the cream, half & half, and sugar until the sugar is completely dissolved.
Pour the mixture into your frozen ready to use freezer bowl of your ice cream maker and turn it on.
When the ice cream is almost finished (about 18 - 22 minutes) add the chopped cookies and let it run a couple more minutes until they are fully incorporated. You might need to push the cookie pieces into the ice cream maker with a spoon because it will be VERY full at this point.
**This will "almost" overflow the ice cream maker, lol. You can always decrease the cream, half & half, and sugar by 1/4 cup each if you are worried. I make it the same every time and haven't actually overflowed the machine yet, lol!
When it is finished processing it will be the consistency of soft serve ice cream.
Pour into a freezer safe bowl (I use Ziploc bowls) and store overnight for firm ice cream or just a few hours for soft ice cream.
Makes 2 quarts approximately
Here's the handy printable - Cookies & Cream Ice Cream