1½ cups whole milk (or half 'n half)
1 1⁄8 cups granulated sugar
3 cups heavy cream
1½ tablespoons pure vanilla extract
3 c. oreo cookies, crushed
Make sure your freezer bowl has been frozen overnight, about 22 hours (for best results). In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Then add in 1 cup of crushed oreo cookie pieces. Continue to mix for about 5 minutes. Remove freezer bowl from the base and transfer to another air-tight container. Then add in the rest of the cookie pieces (about 2 cups). The ice cream will have a soft, creamy texture. If a firmer consistency is desired, place in freezer for about 2 hours. Remove from freezer about 5 minutes before serving.
Makes about fourteen ½-cup servings
Recipe Credit: Cuisinart (with some adjustments)
1 1⁄8 cups granulated sugar
3 cups heavy cream
1½ tablespoons pure vanilla extract
3 c. oreo cookies, crushed
Make sure your freezer bowl has been frozen overnight, about 22 hours (for best results). In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Then add in 1 cup of crushed oreo cookie pieces. Continue to mix for about 5 minutes. Remove freezer bowl from the base and transfer to another air-tight container. Then add in the rest of the cookie pieces (about 2 cups). The ice cream will have a soft, creamy texture. If a firmer consistency is desired, place in freezer for about 2 hours. Remove from freezer about 5 minutes before serving.
Makes about fourteen ½-cup servings
Recipe Credit: Cuisinart (with some adjustments)
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