Tuesday, September 25, 2012

Gluten Free Oreo Cheesecake Ice Cream..Best ever!

This homemade oreo cheesecake ice cream, which happens to be gluten free, finally came into existence after much experimentation.
I must have made vanilla ice cream a couple dozen times before I finally got the texture right, and then went on to try something even more tasteful.
You see, I've always been a fanatic when it comes to oreos and ice cream together. I used to get oreo blasts and McFlurries from Sonic and Mcd's, but since going gluten free, I've had to come up with something of my own.

I think I finally scored. No, I know I scored! Even my gluten eating siblings had a hard time pretending they didn't like it because it was gluten free. Took a batch to church and it was gone in 10 minutes.

To make roughly a gallon of this ice cream you will need:

4 cups milk
2 1/2 cups sugar
24 oz cream cheese
4 cups cream
6 egg yolks
tiny pinch of guar gum
tiny pinch of xanthum gum
8 tsp vanilla
1 batch of gluten free Oreos, crushed (see recipe)
A juicer that homogenizes or a good ice cream maker

A note on the juicer vs. ice cream maker. We have a cheap ice cream maker from Walmart, and ice cream never turns out nearly as good as when I just use my champion juicer to homogenize it. I'm not sure if this is because it's cheap, or if it's because homogenizing just flat our works better.
I found that with my juicer, the texture is a gazillion times better, very similar to store bought ice cream, only a little denser, not quite as airy. So if you can do it this way, DO IT!

If you don't need it to be gluten free, you can buy a package of oreos from the store for this.

Farm fresh eggs.

Guar Gum and Xanthum gum I use.

~Begin making the ice cream~

Put your 4 cups of milk and 2 cups of sugar over high heat and let simmer for about 10 minutes. Remove from heat and allow to cool till you can comfortably stick a finger in. One trick I use to speed up that process is to put a couple inches of cold water in the sink and set your pan in it. Repeat that 2 or 3 times and your milk will cool down a little faster.

Next, add your cream cheese. You'll have to work it in with your fingers, it won't want to melt very well.
Once you've worked it and smushed it up all you can, it will still be lumpy, like this.
(NEVER put your cream cheese in while the milk is scalding. it will cook the cheese. Ew!)

Put it back on the stove and heat over medium heat. Use a pair of beaters and beat the cream cheese mixture while it is heating.
You don't want to let it get too hot, or the cream cheese will start to cook. Just bring the temperature up until it's starts to get too hot to put your finger in. The beaters will help to smooth it out. It will look all bubbly like this. Turn off the heat and let cool to lukewarm.

Next, using beaters beat the 4 cups of cream until frothy. Add egg yolks, a tiny pinch of guar gum, and of xanthum gum. If you don't have these, you can probably omit and still get good results.

Continue to beat until well mixed. Add the vanilla and beat until frothy.
Pour the cream cheese mixture into your cream mixture, and beat together until well combined.

If using an ice cream maker, pour into the ice cream maker and make like normal. Mix in the crushed oreos and freeze until solid.

If you are going to use the homogenize method as I do, pour into cake pans and freeze for several hours until hard. I freeze it overnight.
Remove from freezer and cut into rectangles, so you can feed through the homogenizer.

(These would be great for ice cream sandwiches!)

Feed through homogenizer. The heat will cause it to become very soft and melted. Put into a container and refreeze until it's partially frozen.

A batch of gluten free oreos, made with Hershey's Dark Chocolate.

You want the ice cream to still be pretty soft, but not melting. Mix in your crushed oreos. Put the container back in the freezer and freeze until hard.

Best. Ice cream. Ever!

1 comment:

Hannah said...

That looks so good!!