Happy Summer Food Blogger's! I hope that your summer is going well! Jesus is still on the throne during this pandemic, and He is stronger! I've been spending time and getting to Him. Nothing in this world is more important than my relationship with my Lord and Saviour, Jesus Christ, and He is the reason why I'm still here able to bring you recipes/videos! So without further adieu I present to you my Oreo Nutter Butter Crunch Ice Cream! Click here to see the video and SUBSCRIBE!
Serving Style: in a cone or bowl
Time: 1-2 days
Ingredients
Ice Cream Base
6 egg yolks(don't throw away your egg whites use them for meringue cookies or an egg white omelet, don't waste a thing!)
1 cup of sugar
2 1/4 cups of heavy whipping cream
1 1/2 cups of whole milk
A pinch of salt
2 1/4 teaspoons of vanilla extract
Fix Ins
6 Oreo's, chopped
7 Nutter Butter Cookies, chopped
2oz of Ghiradelli Milk Chocolate, chopped into chunks
1/3 cup of creamy peanut butter, softened
1. Start by adding your egg yolks, vanilla extract, sugar, and salt to a mixing bowl and whip up together for about 2-3 minutes or until the mixture is light and pale in color. Set aside.
2. Pour your milk and cream into a sauce pot on medium heat, and heat until the mixture is hot, don't allow to simmer or boil, just until it's hot. Then, carefully little by little add about into your egg yolk mixture. Mix quickly that the eggs don't begin to cook, but as you mix the eggs will come to temperature(also we are going to strain this through a fine sieve).
3. Pour that tempered mixture back into the rest of the milk/cream mixture. Cook on medium heat for about 3-5 minutes until the mixture is thick(constantly stirring, don't leave the stove!), coats the back of the spoon, and when you run your finger on the back of the spoon it stays separate it means it's ready.
4. Carefully, run the HOT mixture through a fine sieve to catch any potentially cooked egg. Let the mixture cool completely before adding to your ice cream bowl to churn. Chill for about 3-4 hours or overnight.
5. Once cooled, pour into your the bowl of your ice cream and churn for 30-35 minutes until thick and has the texture of a frosty(yes, like from Wendy's lol). Pour the ice cream into airtight container, scrape out every last bit. Carefully stir in Oreo's, Nutter Butter Cookies, and chopped Milk Chocolate. Then, swirl in softened peanut butter with a spoon ensuring to spread throughout the ice cream(as shown in the video! click here) and allow it to freeze for at least 4-6 hours or overnight. Enjoy!
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