Oreo cookie ice cream

When I first bought my ice cream maker last year, I made my very first homemade ice cream using a typical custard base with egg yolks. The ice cream tasted creamy and nice but my husband freaked out when he found out that he had consumed that much egg yolks.

"I want NO egg yolks in my ice cream!" He said. Since then, I have been doing lots of reading about ice cream to find the best way to make ice cream with no yolks but at the same time retaining the creaminess of this yummy dessert. I don't want to make a sorbet or sherbet and I don't want any icy grittiness in my ice cream texture.

I came across a couple options. One is to make a milk based ice cream using milk stabilizer but I can't purchase anything like this in Australia as the stabilizers are only sold for commercial or food industry use. I guess this limitation may be a good intention just in case that the stabilizer is over-consumed or misused. So, I have to cross out this option.

Another one is to use condensed milk! The current issue of BBC Australian GoodFood magazine (Jan/Feb 2011 issue), some ice cream recipes from Taste.com.au and also Ben and Jerry book used condensed milk with a combination of cream to create a fuss-free and less-guilty version of smooth and creamy ice cream and I really keen to give the condensed milk method a try...

Then, I have this debate about fat vs sugar content of this ice cream within myself. The disadvantage of using condensed milk is that the milk had a fixed sugar content and I can't reduce the amount of sugar or unless I reduce the ratio of condensed milk to cream. On the other hand, cream has higher fat content than condensed milk and by adding more cream, the ice cream will be higher in fat content. In the end, I've concluded using 1:2 ratio of condensed milk to cream for vanilla based ice cream and 1.5:2 ratio for chocolate based ice cream.

The result is FABULOUS!

Here's the recipe from Taste.com.au (with my modifcation in blue)

200g dark chocolate, chopped (I use 75g semi-sweet dark chocolate)
395g can sweetened condensed milk (about 300ml)
600ml thickened cream (I use 400ml)
220g packet plain chocolate biscuits, chopped  (I use 100g croasely chopped Oreo cookies and another 100g as topping when the ice cream is ready to serve)

1. Place chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Set aside for 5 minutes or until cool.
2.Using an electric mixer, beat milk and cream together for 3 to 5 minutes or until soft peaks form. Gradually beat in cooled chocolate. (I mix all except the cookies together and pour them into an ice cream maker.) Stir in biscuits. (I stir in Oreos when the ice cream hardens.) Spoon mixture into an 8 cup-capacity container. Freeze, covered, overnight or until firm. Serve. (I serve them with extra Oreo as toppings.)

Note: As this recipe is more for Oreo cookies based, I didn't want to add too much chocolate and cocoa powder to make it a rich chocolaty ice cream. 

Enjoy the treat.
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