Cookies and Cream

They are his favourite.

Cookies and Cream ice cream

Ingredients
- 1 cup whole milk

- Pinch of salt
- 
¾ cup sugar
- 
2 cups heavy whipping cream
- 
4 egg yolks

- 1 tsp vanilla extract

- 22 Oreo cookies, chopped


Set up an ice bath by placing ice water into a large bowl. Pour the heavy whipping cream into a smaller large bowl, then place the bowl in the ice bath of the larger bowl.


Heat the milk, salt and sugar in a medium saucepan over medium high heat. Do not let the mixture boil. 


In a small bowl whisk together the egg yolks. Pour some of the heated milk mixture into the egg yolks, whisking the entire time. This is to prevent the eggs from scrambling when added straight to the hot saucepan. Pour the warmed egg yolks back into the saucepan with the remaining milk. Cook over medium low heat, stirring constantly until the mixture begins to thicken (about 10-15 minutes).


Pour the custard into the cream and stir until cooled. Add the vanilla extract. Cover and chill in the refrigerator.


Remove the custard from the refrigerator and freeze in your ice cream maker according to manufacturers instructions. 
Meanwhile, coarsely chop the Oreo cookies. Once the ice cream is half-firm, stir in the cookie pieces. Place in a freezer safe, airtight container and place in freezer for several hours before serving.

Enjoy!

Buttermilk Vanilla Ice Cream

One of the best delights in life comes from sharing a tub of ice cream with a partner in front of the tv. 

So here is a post on how to make a simple Buttermilk Vanilla Ice Cream for those with a sweet-tooth.


Buttermilk Vanilla Ice Cream

- 2 cups heavy cream

- 1 1/4 cup sugar

- 12 large egg yolks *You can use less eggs to have ice cream which is less creamy.

- 2 cups buttermilk
- 
2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream

- Pinch of salt


In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.


In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.


Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.


Cook over low heat until the mixture is thick enough to coat the back of a spoon. 


Whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.





Enjoy!

Red Velvet Cupcakes

22nd September marked the day of one of my fellow good friend's birthday, Isaak John. To celebrate with our 'family', I made red velvet cupcakes. 

On the day of the celebration, my other 'family members' bought a birthday cake for him. Ironically, it was a red velvet cake. Seeing the clash between the two, I had to save it for the next day, where we celebrated again in church.
I hope you like the cupcakes, Isaak. They're your birthday present. :)

This is my KNS family and I love them to bits.

Red Velvet Cupcakes

Ingredients

- 2½ cups all purpose flour

- 1½ cups sugar

- 1 tsp. baking soda

- 1 tbsp. cocoa powder

- 1 tsp. salt

- 2 large eggs

- 1½ cups vegetable oil

- 1 cup buttermilk (combine 1 cup nonfat milk w/ 1 tbsp lemon juice is you don't have buttermilk)

- 1 tsp. vanilla extract

- 1 tsp. white vinegar

- red food coloring

Preheat the oven to 350° F (180°C). 

Line cupcake pans with paper liners. 

In a medium bowl, combine the flour, sugar, baking soda, cocoa powder and salt; whisk to combine. 

In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. 

Mix in the dry ingredients on low speed and beat until smooth.

Divide the batter evenly between the prepared liners (I use an ice cream scoop). 

Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. 

Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

2 tsp. vanilla extract (I use vanilla pods)

3 cups confectioners’ sugar, sifted

Combine the cream cheese and butter in the bowl of an electric mixer. 

Beat on medium-high speed until well combined and smooth. Mix in the vanilla extract (vanilla pods). 

Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. 

Store cupcakes in the refrigerator, remove an hour before they will be served so the frosting can soften back up.

Enjoy!