I first tasted this ice cream during Mother's Day celebration at my mum's place. My younger brother bought a few tubs of expensive ice cream from a local store. This small tub of "cookie & cream ice cream" was quickly snapped up within minutes!! Though very creamy and tasted heavenly, my husband and I found it way too rich to our liking. Age is catching up..... can't take food that are too rich, too sweet, too salty, too oily.....sigh!!!!
I made this specially for my two kids and husband who are Oreo and ice cream fans! This was my second attempt. During my first attempt, my husband suggested that I should add more cookie crumbs for the next round! So this time round, I added more biscuits crumbs and sprinkled more crumbs on top. I also made some adjustments by adding more Oreo fillings and reduce the amount of caster sugar.
Recipe as follows:
Ingredients A:
4 egg yolk
25g caster sugar (I use 15g)
7 pieces Oreo biscuit filling (I use 10 pieces fillings which was about 12g)
Ingredient B:
200g diary whipping cream
Ingredients C:
250g non diary whipping cream
1/2 tsp vanilla essence
Some crushed oreo biscuits (I use more biscuits, i.e. 10 pieces)
Method:
1. Beat A until well mixed and slightly pale. Bring B to boil at low heat. Remove from heat, add in A and mix well.
2. Double-boil A and B mixture until slightly thick. Remove from heat and leave to cool.
3. Whisk non diary whipping cream until stiff. Add in no. (2) mixture, vanilla essence, some crushed Oreo biscuit and stir well.
4. Pour mixture into a prepared container and sprinkle crushed Oreo biscuit on top. Freeze overnight or until set.
Enjoy!
Note:
The ice cream was not overly rich and sweet. It suits us very well. It will be an ice cream that I can make often and give away! Bye Bye to those expensive brand! :)
Recipe adapted from: "冷冻甜品" by Kelly Tang
