Though at the moment we’re enjoying a very reasonable streak of 80 degree weather, those psychics we all call weathermen assure me that this won’t last – by Sunday the temperature will return to a staggering 95 degrees, and we’ll all sweat ourselves into puddles watching the fireworks. Such is life in the summer months. But I’m not complaining! At the end of the day, the bottom line is that I would rather slather myself with sunscreen and watch through the fiery humidity than spend even one extra minute in snowy winter weather. But when the weather gets this toasty, there are certain things my heart just yearns for. Things like beaches, cold beers, watermelon…and ice cream.

I’ve waxed poetic about my adoration of all things cold and creamy before, but the summer only amplifies my desire for it. I’ve tried to trick myself into forsaking my love for something a little less, um, fattening, but nothing else does it for me. Sorbet, frozen yogurt, Italian ice – they’re all very lovely, but they lack the smooth taste of velvet that ice cream has. In my mind, at least, nothing else comes close to satisfying the craving. It’s ice cream, or it’s nothing. And really, the first choice is clearly the superior one.

So  it’s kind of a miracle I haven’t attempted a custard-based ice cream before. Actually, it’s not that miraculous – I’m very, very impatient. And that extra cook-cool-refrigerate for two hours bit always put me off the custard base strategy that everyone else raved about. It was way easier for me to throw some milk and cream into the ice cream maker and let it just twirl away for a half hour. But now that I know when I’m missing? Now that I’ve experienced how much of a difference those three little steps make? Now, I don’t know how I’m going to go back.

Oreo Cheesecake Ice Cream

Adapted from over here, at Cathy’s Kitchen Journey

2 cups whole milk, divided

1 cup sugar

2 eggs, beaten

12 ounces cream cheese, softened

1 tsp vanilla extract

10 Oreo cookies, crumbled

Beat cream cheese in a large bowl until soft and smooth. Set aside.

In a saucepan over medium-high heat, combine sugar, eggs, and 1 1/2 cups milk. Cook, stirring frequently, until the mixture comes to a boil (I took mine off pretty much the instant it came to a boil – see the very, very impatient mention above). Slowly and carefully add the hot milk to the cream cheese and beat until combined.

Cover the bowl and refrigerate until the mixture is cool (I did all of this on day one, refrigerated it overnight, and finished it the next day).

When you’re ready to make the ice cream, remove the bowl from the fridge and add the last 1/2 cup of milk and the vanilla to the mixture (it will be thick and custard-like already). Pour the mixture into the ice cream maker and mix according to manufacturer’s instructions.

When the mixture is finished, scoop the ice cream into a bowl and fold in Oreo cookie crumbs. Store in a freezer-safe container.

Advertisements