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!
|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.|