The Cookbook

Oreo & Ice Cream Dessert

Take a package of Oreos, grind them in a blender. Melt 1 stick of butter, mix with the Oreo crumbs.

Reserve a cup or so of the Oreo crumbs, press the rest in the bottom of a 9X13 pan. Take a 1 gallon box of Ice Cream, cut the ice cream into 1" slices and place on top of the Oreo crust, filling in all parts.

Sprinkle the top with the reserved Oreo crumbs, drizzle with Hershey's Chocolate topping.

Place the container in the freezer about 4 hours (or overnight).

To serve: Cut into pieces and share.... or don't share :-)

Kent

Ice Cream Treat
Kent

1 1-lb package of Oreos
1 stick butter
1 boxed (rectangle) ice cream
Hershey's chocolate syrup

Grind Oreos in a blender or food processor. Melt butter, then mix with Oreo crumbs. Place enough Oreo mixture in the bottom of a 9x13 cake pan to press into a crust approximately 1/2" thick. Open the ice cream box and cut the ice cream into sections about 1 - 1 1/2" thick (slice from the end). Cover the Oreo crust with the ice cream slices. You will need to fill on all spaces and level it out. Sprinkle the remaining Oreo crumbs on top of the ice cream, then drizzle with Hershey's chocolate syrup. Place in freezer for 4-6 hours before serving.

Just Me

Jalapeno Ice Cream

Ingredients and Directions:

1 medium jalapeño or serrano chile
1 cup water
1 3/4 cups granulated sugar
1 1/2 cups milk
1 1/2 cups heavy cream
9 large egg yolks
1 tablespoon framboise or vanilla extract

Quarter the chile lengthwise and remove the seeds, veins, and any remnants of stem. Chop it into 1/4−inch pieces. Place the chopped chile in a small saucepan. Add water and 1 cup of the sugar. Bring to a gentle boil over medium−low heat. Cook for 10 minutes, then remove from the heat and let stand for at least 4 hours.

In a medium−size heavy−bottomed saucepan, combine milk, cream and 1 tablespoon of the sugar. Bring to a scald.

Meanwhile, put remaining sugar (1/2 cup plus 3 tablespoons), egg yolks and framboise or vanilla extract in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over medium−low heat. Cook, stirring with a wooden spoon and constantly scraping the bottom of the pan, until the custard has thickened slightly and coats the back of the spoon.

Strain the custard through a fine sieve into a bowl and nestle it in a larger bowl of ice. Let cool, stirring occasionally, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Drain the chile and add to the soft ice cream. Transfer to a storage container and freeze until firm.

Jami

Kent's Homemade Ice Cream

For 6QT:

6 eggs
2 1/2 cups sugar
3 TBSP Vanilla
1 12 oz can Pet Milk
1 can Eagle Brand sweetened condensed milk

Blend together and pour in container.
Fill to fill line with milk.



4 QT (most common):

4 eggs
1 - 1 1/2 cups sugar
2 TBSP vanilla
1 12oz can Pet Milk
1 can Eagle Brand sweetened milk

Blend and pour into container.
Fill to fill line with milk.


I use 2% milk and La Doranda vanilla extract (wonderful stuff). I'm not sure of the ounce size of the Eagle Brand milk, just not the small one.

Kent