Last year when I drove out to L.A, I had to leave a lot of my kitchen equipment behind. I just couldn’t fit a commercial sized popcorn machine along with a toaster oven, dozens of dinnerware, and bakeware dishes into a Jeep Liberty already packed with mine and Alex’s stuff. I’m a serial over-packer.
One of the things I had to part with was my Cuisinart Ice Cream Maker. But, I didn’t think it was such a loss because California boasted the best dairy farms, so that meant L.A had to have amazing ice cream parlors, right? Wrong. Apparently the west coast is more hung up on the frozen yogurt fad than experiencing quality, old fashioned ice cream. It’s blasphemous.
There’s only one ice cream shop comparable to Woodside Creamery and Richardson’s in Delaware, and that is the L.A Creamery. They work with all natural flavors free of all the junk that commercial brands include. My favorite flavor there so far is the Salted Chocolate, because there’s nothing I love more than salty, sweet ice cream!
Since I can’t live at the L.A Creamery, and the only other two creameries I’m remotely interested in trying are a bit of a drive (Bi-Rite Creamery in San Francisco and McConnell’s in Santa Barbara), I decided it was time that I make my own ice cream again.
And so, I got my ice cream maker shipped out to L.A and began churnning away!
Mint Oreo Ice-Cream
Prep Time: 20 minutes Churn Time: 20-30 minutes Chill Time: 2 hours or overnight
- 2 large eggs
- 3/4 cups sugar
- 2 cups heavy cream
- 1 cup milk
- Ice water
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/2 cups roughly chopped Cool Mint Oreos
- In a saucepan, heat the milk to scalding
- Meanwhile in a mixing bowl, whisk together eggs and sugar until blended
- Pour 1/4 cup of the hot milk into the egg mixture, whisking the entire time
- After the eggs are tempered, pour in the remaining milk very slowly, continuing to whisk
- Transfer the mixture to a saucepan
- Add the heavy cream
- On medium heat, cook the mixture until it reaches a custard-like consistency
- This is when the mixture coats the back of the spoon and can hold a clear path drawn with your finger on the back of the spoon for 1-2 minutes
- Fill a large bowl with ice water
- Set the saucepan in the ice water bath to cool
- Once cooled, add the vanilla and peppermint extract
- Transfer the mixture to an ice cream machine and freeze per manufacture’s directions
- About halfway through the churning time, when you’ve reached a soft-serve like consistency, add the oreos
- Once the ice-cream has been fully churned, transfer to a container and freeze 2 hours to overnight
Not only did having my ice cream maker back in the kitchen fuel my desire to churn endless varieties of ice cream, but my new book Sweet Cream and Sugar Cones helped inspire some ideas as well.
My first ice cream recipe book was the Ben & Jerry’s Ice Cream and Dessert Book. It was definitely a novelty purchase. After flipping through the book, I found that all my favorite Ben & Jerry’s flavors were there, but nothing about the behind the scenes of ice cream making and the importance of quality ingredients. I knew I had to have eggs and milk in a recipe, but I didn’t know what did what on the chemistry level, or why. Sweet Cream and Sugar Cones not only developed my intense desire to visit the Bi-Rite Creamery, but helped me understand more about ice-cream making and the secret to getting the most out of local, organic ingredients.