I LOVE ice cream, I always have and probably always will. I like vanilla, chocolate, peanut butter, caramel and any other dessert-like flavors or toppings. Not only did we get a Kitchen Aid mixer for the wedding but we also got the ice cream attachment and a book with Ben & Jerry’s ice cream recipes. I’ve been dying to try and make some ice cream but we kept forgetting. Finally this past weekend I remembered and I happened to have all the stuff I needed. Ryan and I decided to make Oreo Mint for our first recipe. It called for eggs, milk, whipping cream, sugar, peppermint extract and Oreo’s (except we used Girl Scout Thin Mint cookies instead). First you crush up the cookies – which Ryan reminded me that I should have let my Blendtec do it for me instead of getting out the rubber mallet to smash them up, haha. Then you use the regular mixer bowl to wisk the eggs for a bit, then gradually add in the sugar and lastly the milk, cream and extract.
The ice cream attachment is a special double walled bowls that has a liquid trapped inside it that has a freezing temperature lower than that of water. You freeze the bowl overnight before use (I’m going to just keep it in the freezer so it’s always ready) and then the temperature of the bowl will be colder than ice. Once you’ve mixed all the ingredients listed above, you put the freezer bowl in place of the regular mixing bowl and attach the mixing piece (they call it the “dasher”). Pour in the liquid and set the mixing bowl to stir for about 25 minutes. Here’s what it looks like while it’s mixing:
The ice cream attachment is a special double walled bowls that has a liquid trapped inside it that has a freezing temperature lower than that of water. You freeze the bowl overnight before use (I’m going to just keep it in the freezer so it’s always ready) and then the temperature of the bowl will be colder than ice. Once you’ve mixed all the ingredients listed above, you put the freezer bowl in place of the regular mixing bowl and attach the mixing piece (they call it the “dasher”). Pour in the liquid and set the mixing bowl to stir for about 25 minutes. Here’s what it looks like while it’s mixing:
At the end of the 25 minutes, add the crushed cookies and let it stir one to two more minutes until well combined. At this point it is supposed to be the consistency of soft serve ice cream but ours was still pretty melty/goopy looking. Instead of serving immediately, you can opt to freeze it for a while before eating. We let ours sit in the freezer for about an hour or so and then ate a little bit of it before bed but it was still not very firm. We ended up leaving the container in the freezer overnight and making sundaes with it the next night. Even when it was melty the ice cream was DELICIOUS! It was the perfect amount of peppermint and the thin mint cookies were a really nice touch. I bought a container to store our ice cream in the freezer but if the ice cream will stay good for more than a week or two then I may need to get one more container so we can have two different flavor choices at all times, heehee.
