I Scream, You Scream

Except for the poor bastard who is lactose intolerant, I think everyone can agree that ice cream is one of the most sinfully seductive sweet treats around.  Oh you should know I am one of those poor bastards, but after many years of eating ice cream, I can eat it with no worries! I am not making this up; you can actually reduce lactose intolerant symptoms by eating more dairy.  True story.

Until you have tried homemade ice cream, you haven’t lived.  And this isn’t my new ice cream maker talking, although it might go down in Bite-Sized History as one of the best birthday gifts ever.  This is truth.  Homemade ice cream is so much better than store bought; it’s almost indescribable, almost.  The familiar concept is elevated to new levels of creaminess when you make it at home.   After one bite of this ice cream, the only thing left to do is be at peace with the fact that you are about to lose control.

Marmar knows what I’m talking about.  This child rapper prodigy, who raps about ice cream, is who I’d like to think I would be if I was a 9 year old boy from Compton.   Do yourself a favor, make a nice, cold pint of ice cream and watch this video.  If you do it in reverse, you will be screaming for ice cream.

Cookies and Cream Ice Cream

Ingredients
1 cup of whole milk
1/3 cup of superfine sugar
1 tsp. pure vanilla extract
1 1/2 cups heavy cream
2 cups crumbled Oreo cookies

Directions
Over low heat, warm the milk, sugar and vanilla together in a saucepan, stirring until the sugar has dissolved.  Let cool, then chill in the refrigerator.  Whip the cream until thick and then whisk in the chilled milk mixture.  Pour into an ice cream maker and process according to the manufacturer’s directions.  Fear not, if you don’t have an ice cream maker you can still make yourself a nice pint.*

Freeze until the ice cream is nearly firm, then add the crumbled cookies and stir through gently.  Place the ice cream in the freezer for about an hour before serving.  You can store it in the freezer for up to three months.  But the longer it stays in the freezer, the colder it gets.  Go figure! So make sure to take it out about 15 minutes before serving to soften.

*If do you not have an ice cream maker: make sure your ingredients are well chilled before they’re combined.  The mixture is then poured into a freezer container deep enough to allow space for later mixing.  The container needs to be covered with a sheet of plastic wrap or waxed paper so it can freeze more evenly, and then topped with a well-fitting lid.  Place the container in the coldest part of a really cold freezer.  Leave for about 1 hour; then, using a fork, scrape the frozen ice cream in from the edges, and then whisk to a smooth, even texture.  Cover the container again and return to the freezer for another hour.  Repeat this process one to two more times, until the ice cream is smooth and nearly evenly frozen.  Then cover and freeze until you are ready to serve!

Recipe by:
Alex Barker, 500 Ice Creams, Sorbets & Gelatos