Check out that Cookies and Cream Gelato!
Or, at least I think it’s gelato. It’s an original recipe, based off of a gelato recipe, but it’s hard to say whether it’s gelato or ice cream for sure.
Do you know the difference between ice cream and gelato?
1. The Language: “Gelato” is in Italian. “Ice Cream” is in English. I speak English, so that’s one tally in the “Ice Cream” column.
2. Air: While ice cream is being churned, air is whipped into it, in what is called overage. Commercially fozen ice cream can be up to 50% overage. But Gelato only contains 20-35% overage. I do not have a commercial machine. My little machine is not as fast or as powerful as a commercial machine. So all of my ice cream has less overage than typical store bought “ice cream.” The exact percentage seems un-googleable. But that’s a vote towards this being Gelato. This is also the reason why homemade ice cream usually tastes richer than store bought ice cream.
3. Butterfat: Ice Cream has a higher butterfat percentage than Gelato. If Wikipedia is to be believed, it is 14% for Ice Cream versus 4-8% for Gelato. I have no idea how to determine how much butterfat is in my final product.
If you’re keeping score, you know we’re now at a tie. I will act as the tie-breaker, and declare it Gelato.
And now, the recipe for the most delicious science you will ever eat:
Cookies and Cream Gelato
Makes 1 quart-ish of base, plus cookie volume
1 1/2 cup heavy cream
1 cup 2% milk
2/3 cup sugar
pinch of salt
6 egg yolks
1/2 tsp vanilla extract
2 sleeves of double-stuff Oreos
1. Put heavy cream in a large bowl and put aside.
2. Whip the egg yolks in a medium bowl and put aside.
3. In a medium saucepan, heat milk, sugar, and salt over medium heat. Stir until warm and sugar is dissolved.
4. Pour about half the warm milk mixture into the egg yolks, while stirring with a whisk.
5. Pour the egg mixture back into the warm milk mixture.
6. Heat over low-medium heat for about 5-6 minutes, stirring with a wooden spoon so that you scrape the bottom the whole time.
7. Pour warm mixture through a sieve into the cream.
8. Add vanilla extract.
9. Put bowl in an ice bath or in the fridge until it’s chilled (I usually put it in the fridge overnight).
10. Crumble the Oreos into your ideal mix-in size. I did this by hand, breaking each Oreo into 4-5 pieces.
11. Freeze according to your ice cream maker’s instructions.
12. While transferring the ice cream from your ice cream maker to a tupperware, stir in the Oreo pieces.
OPTIONAL: Serve at a New Year’s Eve party with a zillion other desserts.