Wednesday, August 21, 2013

Oreo Cake Batter Ice Cream

Oreo Cake Batter Ice Cream
Recipe adapted slightly from Annie’s Eats
2 1/2 cups whole milk, divided
1/2 cup yellow cake mix (I used Pillsbury Funfetti because I had a box on hand)
1/2 cup sugar
Pinch of salt
3 egg yolks
2 tsp vanilla
1/2 cup heavy cream
2 rows of cake batter flavored Oreos, roughly chopped
In a medium, heavy bottom sauce pan combine 1 cup of the whole milk with the cake mix, and sugar. Whisk over medium heat until warmed through, making sure the cake mix doesn’t clump. In a small bowl whisk the egg yolks with the pinch of salt until smooth. In a large bowl combine the remaining milk, heavy cream and vanilla, and place a fine mesh sieve over top.
When the heated milk mixture begins to steam slightly, remove from heat. Slowly ladle 1/4 cup of the mixture into the egg yolks while whisking constantly. This is called tempering, it prevents the yolks from cooking and scrambling when they hit the hot milk mixture. Test the yolks to make sure they’re not still cold and then slowly pour them into the steaming milk mixture, again whisking constantly.
Keep whisking until the mixture has thickened and an instant read thermometer reads 170-175°F. I found that as I was whisking the cake batter was making my mixture clumpy. Don’t worry, this won’t effect your base, it just makes it kind of difficult to whisk. Once the the base reaches the 170-175°F, pour through the sieve into the milk and cream mixture. Whisk gently to combine. Cover with plastic wrap and refrigerate for 3 hours or overnight.
After the base has chilled thoroughly freeze according to your ice cream maker’s instructions. About 10 minutes before the cycle is over, add in your chopped Oreos. Pour into a large container and freeze until hard.
Ice cream will last about three weeks to a month in an airtight container, though I’ve been known to savor mine for several months, even if it is a bit frost bitten.

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