Or, Ice Cream Take Two
This was our second batch of ice cream made with the Kitchenaid mixer ice cream maker attachment, and like the first attempt, it wasn’t half bad. Where the first attempt was eggy and a little on the brittle side, this version had zero eggs and a a nice creamy mouth feel. It was too sweet by far, but the texture was pretty decent. Not quite like Ben & Jerry’s and I’m not 100% sold on the cornstarch slurry, but not bad.
Almond Milk & Cream Cheese Ice Cream with Oreos
This recipe is based on Dana Treat’s Cherry Crisp Ice Cream, which was in turn adapted from Jeni’s Splendid Ice Creams at Home
2 c. almond milk
1 1/4 c. heavy cream
1.5 oz. cream cheese, softened (we used reduced fat Neufchâtel)
1 Tbsp. plus 1 tsp. corn starch
1/8 tsp. fine sea salt
a slack 2/3 c. white table sugar
2 Tbsp. agave nectar
2 caps vanilla extract
1 1/2 c. crushed Oreos (we used reduced fat)
Place the bowl of your Kitchenaid mixer ice cream maker in the freezer 24 hours prior to your desired ice cream having.
Make the component parts:
Cornstarch slurry: mix 2 tsp. almond milk with the cornstarch in a small bowl to form a smooth slurry.
Cream cheese: mix cream cheese and salt together in a medium bowl until smooth and well combined.
Cookies: crush Oreos. Resist the temptation to visit the bowl of cookie bits between steps.
Chilling Station: place a large bowl in the sink, fill with ice and water.
Make the ice cream base:
In a medium pot over medium-high heat, combine remaining almond milk, cream, sugar, agave nectar and vanilla. Bring up to a boil and keep it there for 4 minutes. Watch your pot like a hawk, or it is going to boil over. If your pot continues to boil over like mine tried to, pull it halfway off the heat if you can, and if not, knock the heat back a little until the boil is less enthusiastic.
Remove from the heat and whisk in your slurry.
Return to the heat and cook, stirring, about 1 minute or until slightly thickened. Remove from the heat for good this time.
Slowly pour the milk mixture into the cream cheese mixture, whisking until smooth. Pour into a 1 gallon freezer bag and submerge as best you can in the freezing water. Let stand until cold, about 30 minutes.
Ice cream it:
Assemble your frozen ice cream maker attachment right before the 30 minutes is up. You want this sucker to still be near-freezing when you add the ice cream base.
Carefully pour your ice cream base into the frozen ice cream maker bowl and let spin on mix until thick and creamy, about 25 minutes. Add the cookies and let go another 5 minutes.
Spoon out into your container of choice and freeze until your desired serving consistency is reached; for us this was about an hour.
Serve & enjoy. Makes about 5 moderate servings.
Gastography 