Friday Faves – Pennies on a Platter makes Cookies ‘N Cream Ice Cream

Welcome back weekend! So glad to be seeing you again. You see, this weekend is the beginning of vacation for me and Hubby! To kick off my vacation and everyone else’s weekend, I bring you the next installment of Friday Favs. Nikki’s blog, Pennies on a Platter, is another one of the blogs I feel like I’ve been reading forever. She makes great food, takes great photos, and has one of the cutest kids I’ve ever seen. If you haven’t seen her blog, I’m sure this post will make you want to go check it out!

Greetings! My name is Nikki and I am the writer, cook and photographer (all loosely used terms) over at Pennies on a Platter. When Jen asked me to participate as one of her Friday Favs, I jumped on board right away because if I started a Friday Favs on my own blog, Beantown Baker would definitely be on my list. I’ve already tried many of her recipes and there are so many more I have bookmarked!

I started my food blog a little over 4 years ago as a way to easily share recipes and money saving tips with my friends and family. It has developed into a much bigger hobby than I ever imagined, and I love it. Since its origination, my husband and I have moved twice, added a family member, and I quit my full-time job and became a Pastor’s wife (we were already married, he just got a new job!) 🙂 Likewise, my culinary tastes and experiences have also taken on some twists and turns.

When choosing a recipe to share with you today, I leaned towards these Baked Creamy Chicken Taquitos because they are my readers’ top post, but I couldn’t stop thinking about warm weather, sunshine, and… ice cream! Therefore, I decided to give you my all-time favorite ice cream recipe, Cookies ‘n Cream.

The first time I made this a couple of years ago, I added the chopped cookies into the ice cream maker during the last few minutes of churning. This caused my ice cream to turn a chocolaty brown color, which I didn’t want. Now, whenever I have add-ins, I wait to stir them in by hand for better results. Most of the ice cream recipes I try come from David Lebovitz’ book, The Perfect Scoop. Surprisingly, though, this particular one comes from Culinary Cory. It is one of the creamiest and most irresistible ice creams I’ve made, but that could be because cookies ‘n cream has always been a favorite of mine. I’m just super glad I can make this at home any time I want, especially now that warmer weather is upon us! (Well, most of us.) 🙂

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Cookies 'N Cream Ice Cream

Yield: 1 quart

Ingredients:

1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
15 Double Stuffed Oreo Cookies, roughly chopped

Directions:

Bring the milk and cream to just under a boil in a sauce pan, over medium heat. (Bubbles will form around the edges.) Set aside.

Meanwhile, beat the egg yolks and sugar on medium high speed, until it forms yellow ribbons. Reduce the mixer to low speed. Slowly add the milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.

Scrape the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 3-4 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla, cover and chill in the refrigerator until completely cooled.

Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. Spoon into a lidded freezer container then stir in the chopped cookies. Freeze 3-4 hours or overnight.

Recipe adapted from Culinary Cory


Be sure to check out all of my favorite bloggers as they are featured on Friday Favs!

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17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

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    1
    Lauren — January 7, 2011 at 1:13 pm

    I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).

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    Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

    What a great recipe Katie!

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    Daisy — January 7, 2011 at 3:02 pm

    I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!

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    Erica — January 7, 2011 at 3:29 pm

    This comment has been removed by the author.

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    Jennifer — January 7, 2011 at 3:29 pm

    I am a huge mushroom lover. This recipe sounds wonderful!

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    In and Around Town — January 7, 2011 at 3:33 pm

    I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!

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    Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

    I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.

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    Smitten Sugar — January 7, 2011 at 5:05 pm

    I am definitely not a mushroom lover but this recipe looks amazing!

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    9
    Megan — January 7, 2011 at 5:48 pm

    Katie can make these for me anytime! Great recipe and great guest post!

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    Josie — January 7, 2011 at 7:00 pm

    OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!

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    11
    Melissa — January 7, 2011 at 8:28 pm

    I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!

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    kitchenmisfit — January 7, 2011 at 11:58 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!

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    kitchenmisfit — January 7, 2011 at 11:59 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!

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    The Small Boston Kitchen — January 8, 2011 at 4:28 pm

    Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂

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    15
    Maris (In Good Taste) — January 8, 2011 at 7:34 pm

    Aren’t portobello mushrooms the best? So many different things you can do with them!

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    John at BOS — January 9, 2011 at 2:14 am

    What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.

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    17
    Kerstin — January 10, 2011 at 5:03 am

    What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂

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