I recently found some treasured old recipes and one of them is for this awesome yet so simple to make Oreo Ice Cream. I believe the source was from a magazine and it dates back to some where around 1983 - when I was a very young lady. I remember making a batch of this for my then boyfriend Sal ~ I knew even then that food was the way to a mans heart :), and I remember him loving it! So I'm so happy to have found this favorite old recipe and just made it again, its very very yummy!!!
Recipe:
3 egg yolks
1 14oz can Eagle Brand Sweetened Condensed Milk
2 Tbsps water
4 tsp pure vanilla extract
1 cup coarsely crushed Oreo cookies
2 cups whipping cream
In a large bowl, beat egg yolks. Stir in condensed milk, water and vanilla until smooth. Fold in cookies and whipped cream. Pour into an aluminum foil lines 9 X 5" loaf pan or other 2 quart container. Cover and freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer. Makes about 1 1/2 quarts.
Here are the old cards that I wrote the recipe on:
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| Ready for the freezer |
If you love Oreos you've got to go and make a batch of this, you will not be sorry!
Enjoy!
I get very happy when delicious fresh fruit is available at my local farm stands, the taste to me is so much more fresher, sweeter and real. It's a joy to just eat the fruit in its natural form, but to bake with it is divine :)
It is peach and raspberry season here on Long Island, the perfect pairing for a fresh summer fruit pie!
Recipe:
Use your favorite pie crust recipe or a store bought pie crust for the bottom of a 9" pie pan
For filling:
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp quick-cooking tapioca
1 1/2 tsp cinnamon
pinch of salt
4 cups peeled and sliced ripe peaches - approx 5-6 large peaches
1 cup fresh raspberries, washed and dried
For the crumb topping:
3/4 cup all purpose flour
1/3 cup firmly packed light brown sugar
1/4 sugar
1 tsp cinnamon
1/4 tsp salt
5 Tbsp cold unsalted butter, cut into cubes
Preheat oven to 375 degrees. Mix together all of the filling ingredients except the fruit in a small bowl. Place the fruit in a large bowl and sprinkle with the sugar mixture - making sure the fruit is thoroughly coated. Place the filling in the pie shell. Blend the first 5 topping ingredients in a food processor. Add the chilled butter cubes and cut in by pulsing a few times until mixture resembles wet sand. Sprinkle topping over the fruit filling, covering completely. Bake in the oven on middle rack for 45- 55 minutes or until the crust is golden brown and the juices are bubbling. Transfer to a wire rack and allow to cool about 1 hour before serving. Top with vanilla ice cream or whip cream and enjoy!
OK so I didn't wait for it to completely cool - I like warm pie with cold ice cream!
Recipe adapted from : Perfect Pies, Michelle Stuart, book available
http://astore.amazon.com/rosscoubak-20/detail/0345524888
