Homemade Ice cream

Last night our ward had a "Fire & Ice" activity. It was a Chili and Ice cream cook off. Well, I signed up to bring ice cream before I realized it was a homemade ice cream contest. I seriously considered getting out of it (we don't have an ice cream maker) and Dave contemplated buying Blue Bell and mixing it up with his own ingredients. But, before giving up I decide to search the internet for ideas. I found a solution and decided to give it a try. I made homemade cookies and cream ice cream, with out a machine and somehow, most surprising to me, came away with the prize for best ice cream. There were only a few other entrants, but they were all delicious. I was just hoping, and was sure that, I would just get by. This method makes for a little bit icier than usual ice cream, but it had melted enough to not be noticable at the activity. So, for any one interested here is the recipe and instructions.

Cookies and Cream Ice cream

1 cup milk
1 cup sugar
1/4 tsp salt
1 cup half & half
1/2 Tblsp vanilla ( I used 1 tsp and thought it was plenty)
2 cups chilled whipping cream
2 cups Oreo cookies (I didn't actully measure this)


Prepare Cookies
Break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed.

Scalding Milk
Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175°F) or until it begins to bubble around the edges. Remove from the heat.

Add Sugar and Salt
After removing from the heat, add the sugar and salt to the scalded milk.

Stir the scalded milk until sugar and salt are completely dissolved.

Add Remaining Ingredients
Add half and half, vanilla, and whipping cream. Stir until well blended.

Cooling Ice Cream Mixture
Pour into a bowl and allow mixture to cool to room temperature.
(mine was cool enough immediately)



Chill and Age Ice Cream Mixture
Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours or up to 24 hours. (I left it in the fridge overnight) This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.

Freezing without an Ice Cream Maker
The instructions below are for using an electric hand mixer to break up the ice crystals during the freezing process. The mixture can also be hand beaten using a fork or a food processor can also be used. This simple freezing process is referred to as a "still freezing" method because the ice cream is not stirred continually throughout the freezing of the ice cream mixture.

Prepare for Freezing Process After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.

Freezing
Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Cover tightly with plastic wrap, foil or an airtight cover.

Place the container in the freezer and allow the mixture to freeze for 2 hours.
Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
Cover and place back in the freezer.

Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding cookie chunks.

(after the second 2 hour cycle, mine was not frozen enough, so I continued freezing and stirring every hour until it was almost to a "soft serve" type thickness, then I mixed in the cookies and left it to harden)

If ice cream has thickened properly, stir in the cookie chunks until well distributed throughout the ice cream. Do not beat with the hand mixer after the cookie chunks have been added. Beating would break the cookies into crumbs and tiny pieces.

Hardening the Ice Cream
Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.

Cover and place the container in the freezer and allow the ice cream to freeze until firm.