I made a huge commitment to myself today. I am going on a diet. Only, I don't like to word "diet", so I am just going to eat healthier. Biggest loser has been over for only a couple of months and I have gained over 10 pounds! You heard me right - 10 POUNDS! In two months. That is bad! I have stopped working out regularly and find myself eating whatever my little heart desires. This is a recipe for disaster. However, just because I am going to eat healthier and begin a consistent workout regimen doesn't mean that I will not continue to make delicious and clearly not healthy desserts and treats for various birthdays, activities, and a weekly dessert for the students. I still have to do my job, I'll just find someone else to do the taste testing :). I am, however, going to have to throw away this amazing cookies and cream ice cream that I made for the first time in my brand new KitchenAid ICE CREAM MAKER! I should have snarfed it all down yesterday before I made this vow.
Before I get to this ice cream, I need to tell you the most exciting news ever! I received my first piece of "fan mail" from a follower! I like to call it fan mail, anyway. One of the students' mom's, Shelley, sent me some of this amazing hazelnut/vanilla and chocolate/banana spread! I talked to her at our last parent conference and she told me that since she knows my love for Nutella, that I just had to try the hazelnut/vanilla spread. She even tried to bring some with her to the airport in her carry-on, but of course airport security made her throw it away! What a SHAME! This stuff is truly the bees knees (I don't get that saying by the way...). The hazelnut/vanilla spread is heavenly in and of itself, but the banana/chocolate. OH MY GOODNESS! I am in LOVE with that stuff! It reminds me of banana cream pie, but even better because there is chocolate involved. Eat it with a graham cracker, and you've got yourself a graham cracker crust banana cream pie chocolate creamy delicious amazingness! I have no idea where you go about purchasing this stuff for yourself, but THANK YOU Shelley for bringing this stuff into my life!
Cookies and cream ice cream. This is my first ever official homemade ice cream. I attempted to make a homemade ice cream awhile back, but it was a kind you can make without the machine. It was good, but nothing compared to the real thing. So, my husbands birthday was on the 15th, and two days before his birthday I got home from a late night of parent conference and there was a wrapped present sitting on my kitchen counter. I figured it was for him, since it was his birthday in a couple of days. WRONG. It was for me! I open the package and the most amazing thing appeared!
Yes, your eyes are not playing tricks on you. They make an ice cream maker for your KitchenAid! I, too, was not aware of this. It is times like these when I know that I married to most amazing man on the planet! First of all, he gave ME a present right before HIS birthday. Secondly, he pays attention to the fact that I wanted an ice cream maker. And thirdly, he researched to see if KitchenAid made an ice cream maker! That, my friends, equals the man of my dreams! We are on the verge of having a solely KitchenAid kitchen, and this makes us one step closer. (These opinions are completely my own and I am not getting paid - unfortunately :) - for these nice things I have to say about the amazing company of KitchenAid). Oh, and the ice cream maker works like a dream!
So this ice cream is absolutely amazingly to die for! I don't know where I have been, but I didn't know that you can put eggs in your ice cream..? I thought it seemed weird, but several recipes call for eggs. I decided to give it a shot. I don't know if it is because of the eggs or what, but this ice cream is creamy, smooth and exactly what I was looking for!
Cookies and Cream Ice Cream
from the KitchenAid Ice Cream Maker manual
2 1/2 cups half and half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 tsp. vanilla
1/2 tsp. salt
1 1/2 cups Oreo's
In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixing bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continue on Speed 2, very gradually add half and half; mix until blended. Return half and half mixture to medium saucepan, cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half and half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment directions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15-20 minutes, or until desired consistency. Add the Oreo's during the last 1-2 minutes of freeze time. Immediately transfer ice cream into serving dishes or freeze in an airtight container.
And WAHLAH you have the most amazing ice cream ever! I like it even better the next day because then the Oreo's have softened up a bit and the whole shabang melts in your mouth - literally!
Please make this and when you are eating it, think of me. What I would give for a big ol' bowl of this right now! I better send my sweet husband to throw it away, otherwise I just may eat the whole container in one sitting!