Oreo Cheesecake Ice Cream

I think I fall more in love with my ice cream maker every day, and cannot thank my awesome sister- and brother-in-law enough for buying it for me (um, I mean us) for our anniversary!

I also think that Kim's Kitchen is pretty damn cool for posting this amazing recipe for Oreo Cheesecake Ice Cream!


I don't know that I really tasted the cheesecake part... the cream cheese flavor was kind of lost in the ice cream. However, it was delicious!


This is definitely not a spur-of-the-moment ice cream, though - you need to complete this ice cream in multiple steps and allow various stages to cool. But every step is worth it - so yummy!

Oreo Cheesecake Ice Cream

Source: The Ultimate Ice Cream Book by: Bruce Weinstein

Ingredients:

• 1 c sugar
• 4 oz cream cheese, at room temperature
• 1 large egg
• 1/2 tsp vanilla
• 3/4 c milk
• 1 1/2 c heavy cream
• 7 oreos, chopped (I used WAY more!)

Directions:

Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.

Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not let the mixture boil or the egg will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the heavy cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, than freeze in 1 or 2 batches in your ice cream machine according to the instructions. Stir the crushed oreos in by hand after removing the ice cream from the machine. Ice cream should be soft served and ready to eat now, or freeze for at least 2 hours for a firmer ice cream.

Yield: 1 quart