The Cookbook Challenge - Week 7 - Soft

Well here is week 7's Cookbook Challenge number, sorry I never made it to part 2 of Christmas, I started out well & got a photo of my chocolate cupcakes & the fried, stuffed olives & from then on it was mayhem & it wasn't until the crackling was lifted off my fabulous roast pork & the turkey carved that I had a moment of 'Oh My I Forgot the bloody camera' or words to similar effect anyway.  Just to let you know, I used Jamie Oliver's recipe from Jamie's Italy for porchetta, I had a 4kg loin of pork & I have to say it was one of the best roasts I have ever made so if you are after a great recipe for roast pork, please go ahead & try this one.

This weeks theme was soft so I thought I would be a good mum & make some home made ice cream for Chloe, (good in that she would love me, not necessarily because it was any good for her!).  I gave her a couple of flavour options & she opted for cookies & cream.  The recipe was a standard custard base with lots of oreos mixed in half way through the churning process. Chloe very proudly did the crushing for me so I assumed she would be dying to try out the ice cream when it was ready, I mean normally she is begging us to let her have ice cream.  Today we broke it out of the freezer & as I went to scoop it, Chloe was adamant that she didnt want any & wanted some of her old ice cream, a massive tantrum followed with no ice cream consumed by Chloe though Michael & I dug in & loved it.  A few hours later she relented & gave it a go to find that surprise, surprise it was nice after all!  I think next time I will make ice cream to please me, ie alcholic or coffee flavoured or something like Green tea which I wouldnt think that kids would like but of course knowing Chloe she will surprise me.

Love home made ice cream & have again vowed to make lots of different flavours this summer as I do every summer, will see if I get past one this season.

Cookies & Cream Ice Cream from Iced - 180 very cool concoctions

375ml (1 1/2 cups) milk
375 ml (1 1/2 cups) pouring (whipping) cream
60g (1/4 cup) caster sugar
6 egg yolks
125g cream filled dark chocolate biscuits such as oreo's, crushed

Put the milk, cream & sugar in a saucepan over medium heat.  Cook, stirring constantly, for a few minutes, or until the sugar has dissolved and the milk is just about to boil.  Remove from the heat.

Whisk the egg yolks in a large bowl.  Whisk in 60ml (1/4 cup) of the hot milk mixture until smooth.  Whisk in the remaining milk mixture, then return to a clean saucepan and stir constantly over low-medium heat for 8-10 minutes, or until the mixture thickens and coats the back of a spoon.  Do not allow to boil.  Cool slightly, then cover & refrigerate until cold.

Transfer to an ice cream machine & freeze according to manufacturer's instructions, adding the biscuits halfway through.  alternatively, transfer to a shallow metal tray & freeze, whisking every couple of hours until frozen & creamy, add the biscuits during the final beating.  Freeze for 5 hours or overnight.  Makes 1 liter.