Make super premium, Chocolate, Andes mint, Oreo Ice cream.

Do you find yourself stranded in freezer section of your local food emporium with a tough decision to make?  Choosing which one, of the multitudes of frozen desert treats, to purchase for later (or sooner) indulgence can be a real downer.  How can you decide?  Do you also have, possibly stuck in the back of a kitchen cabinet, a nice sturdy KitchenAid mixer?  Yes?  Well listen here buster, it is time to take ice cream back!  I have a solution. Don't buy any of them. Make your own super premium ice cream at home!   In just the same way you are no longer a slave to the aisles of the local video rental store thanks to streaming, Netflix, those vending machines, etc..., there is no reason for you to be a slave to either Ben or Jerry.  You CAN make super premium ice cream at home. It WILL be better than the ones hawked by those charging you a fortune for fun and interesting packaging. the stuff you make will be MUCH better, and it isn't really that hard as long as you follow my instruction.  This instructable follows very closely to  Alton Brown's "9,8,3,2,1"   method.  I give him all the credit, Thanks Alton.   It should yield about a quart of yummy frozen goodness.  It is NOT low in fat, sugar,  cholesterol, or anything else, that should be "low". This stuff will plump you up quick, if you get carried away, so please be careful, eat it in moderation, but most of all, enjoy it!

Step 1: Gather the edible ingredients.

  Okay, it looks like someone has a sweet tooth, AND a tight pocket book. Good, you are at the right place. One of the amazing things about ice cream is that while everybody (and I mean EVERYbody) is familiar with it, almost nobody (and I mean NObody) knows what the heck is in it.  It's true, if you follow this instructable, you'll soon see for yourself as people will start to treat you as if you were turning lead into gold.

Our first order of business, now that we are free to leave the freezer aisle, is to gather up the ingredients. You'll need:


9 ounces of sugar  (if you can, set this out a couple days earlier with a few vanilla beans burred in it, this turns it into "Vanilla sugar")

8 Egg yolks

2 Cups of Heavy cream (Alton Brown uses 3, but since I don't always have it, and they sell it in convenient  1 pint (two cups) containers, I do it this way)

2 Cups of Half & Half  (Alton uses 1 cup, see my note above for an explanation)

2 teaspoons Vanilla extract  (this goes in any ice cream I make....so far)

1  1/2 Ounces (by weight) Dutch milled cocoa (get the most extravagantly expensive stuff you can.  Get it from the most snobby, snooty store you know of.   It will be the good stuff, and it will be worth it.   Also, it's not shown in the photo here (because I was just going to make vanilla, but got carried away and decided to go nuts).   But if it helps, I'll describe it for you.  For the visual learner's, like me, this will not make a lot of sense.  Picture a small glass (or maybe metal) bowl.  Picture it containing within it, a  small pile of a brown, powdery substance that you know to be Dutch milled cocoa.

1 Handful of what I call  'hotel mints', crushed.   This time I used Andes mints, the standard (IMO) in 'hotel mints'.

2 handfuls of smashed cookies.  I used, of course, Oreo cookies.

1 white chocolate chip.   (this is just for fun, you should use your own secret ingredient)

Comments

[supersoftdrink]

Awesome instructable! Could you use a small, round ice cream scoop to scoop out some of the ice cream and put it in a dish, then take a picture of that? I think it'd show up even better. The main image looks delicious, but if people are glancing at smaller photos (like on the contest page), a scooped shape might make the texture of the ice cream a little more apparent. :)

[Mister Zag]

Thanks. I would try to get that photo, unfortunately this stuff doesn't stick around too long. The moment has passed. I also missed getting a photo of the sugar being added. Maybe next time I make a chocolatey ice cream I'll get that photo.