So I was sitting on my living room floor eating pudding and feeling bad for myself. I had four bowls of pudding and no one to share with. So I did what any regular almost-30-year-old would do and texted my former roommates lamenting my loneliness. And I had no reason to feel lonely; I was finishing up tasks before Jackie picked up me up for drinks and dinner.
But yet I still felt lonely; there is no way I could eat all the pudding myself. Yes, the pudding was tasty, but one can only have so much pudding before one’s tummy would hurt. Thanks Stacey! That is strangest thing about living alone; there is no one to share anything with; literally or figuratively. It’s strange to have to take the effort to invite people into your life. I’m used to just writing, “eat me,” on a note and all my treats would be eaten up!
Living alone isn’t all lonely; right now I have a sink full of dishes and it doesn’t matter! My mess is in no one’s way except my own; a freeing thought. I like being able to sit on the floor and eat pudding without anyone walking in on me. I also feel more independent and adult-like. I’ve had roommates since I was 18, college is over, it’s time for the next phase of my life.
I made this ice cream because I had egg yolks left over from the frosting of these cupcakes. I wanted to make a classic ice cream flavor; but better and richer than the store-bough variety. Luckily I was not stuck eating all the ice cream alone, I took some over to Jackie and Justin’s for dessert after a delicious dinner. It’s great to share with friends.
Custard-based ice creams are simply the best! They are creamy and sweet, without being overly so. A bit of alcohol keeps the ice cream from freezing too hard. Cookies and cream is delightful flavor. I love all the pieces of Oreo throughout. This is a flavor of ice cream you should definitely add to your freezer!
Two Years Ago – Chocolate Cake with Salted Chocolate Buttercream – Wilton Class
Cookies & Cream Ice Cream
Adapted from Table for Two
Yield – 1 quart
1 1/2 cups half and half
1 cup sugar
1 vanilla bean
5 egg yolks
pinch of salt
1 1/2 cups heavy cream
1 tablespoon whipped vanilla vodka
20 Oreo cookies, crushed
- In a medium saucepan add the half & half and sugar. Split open the vanilla bean and add the seeds and bean pod to the saucepan. Stir and heat and until warm.
- Whisk the egg yolks until pale yellow in a medium bowl. Once the half and half is warm, whisk a little at a time into the egg yolks to temper them. Now pour everything back into the saucepan.
- Add a pinch of salt; whisk and heat until the mixture thickens. Strain with a fine sieve into a clean bowl and stir in the heavy cream and vodka.
- Cover the bowl and refrigerate overnight. Also, place the bowl of your ice cream maker in the freezer.
- Add the ice cream to the ice maker and churn. Crush the Oreos. When the ice cream is almost done, add the Oreos.
- Freeze to harden completely.