I finally figured out the secret to making ice cream with skim milk--EGGS!! This was my second ice cream that turned out scoopable, and it was delicious! However, we were so excited to eat it that I never took a picture of the final product! I'll DEFINITELY make it again, though, so I'll take a picture then and add it later!
Cookies and Cream Ice Cream:
2 egg yolks
1/2 cup sugar
2 cups skim milk
1 tsp vanilla
~15 crushed oreos
The recipe instructions are in the photo captions!
Whisk together the eggs and sugar, then stir in hot milk (just before boiling) |
Move the whole mixture to the stove. Add the vanilla, and heat until just before it boils--whisking the whole time! |
Whisk away! |
Transfer the mixture back to a bowl. Cover with saran wrap, so the wrap is touching the top of the custard to prevent a "skin" from forming. Refrigerate a few hours (or overnight). |
Transfer the mixture to your ice cream maker, turn it on. |
When your ice cream looks like this, add the crushed oreos. |
Adding the crushed oreos. |
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