Summer ended this weekend. How dramatic does that sound? Even though everyone was heralding the end, both days were really hot. Hot enough that I decided to make my own ice cream, without an ice cream machine!

It did not disappoint.

The custard base gives it a sweet, smooth flavour, and the Oreos add a delectable crunch – the best taste, however, if the satisfaction of home-made ice cream!
I refuse to believe that this is the last batch of ice cream I’ll be making – with the weather we had today (stinking hot), I envisage many more batches of home-made ice cream!

Plus, with this gorgeous, pastel-hued tea-towel egging me on, I’ve got no excuse. The tea-towel is from Deedub designs (check them out here, everything in the shop is equally as gorgeous!) and I’ll be giving one away in the coming weeks. Keep an eye out for the competition.

As much as I enjoyed screaming for ice cream this weekend, I am looking forward to Autumnal foods – stone fruits, pies, gallette! Is it odd that I anticipate the seasons based on the foods I plan on eating?!

Oreo ice cream sandwiches:

Makes 1L

• 1 cup milk (full fat)
• Pinch salt
• ¾ cup sugar
• 1 vanilla bean
• 5 egg yolks
• 2 ¼ cups thickened cream
• 7 Oreos, crushed
• 7 Oreos, whole

Mix milk and sugar together in heavy-bottomed saucepan over medium heat until the sugar has dissolved. Remove from the heat. Using a thin knife, slice the vanilla bean open, lengthways, and scrape out the seeds. Put the seeds and the bean pod in the milk and return to the heat, allowing the milk to simmer for two minutes before turning off.

Cover with tin foil and allow to infuse for 1-2 hours.

Whisk your egg yolks for 20 seconds to break them up. Warm your milk again, then discard the vanilla pod. Add a tablespoon of milk to the egg yolks and mix in. Repeat about 5 times, until the egg yolks have warmed to body temperature (this is called tempering.)

Pour the egg and milk mixture into the saucepan of milk and return the stove on a low heat. Stir constantly for about two minutes, scraping the bottom of the pan to stop the mixture sticking, until it has thickened enough to coat the back of a spoon. Remove from the heat.

Place your container in an ice bath and pour cream into the container. Pour the warm egg and milk mixture into it, stirring until combined. Put in the freezer for an hour, remove to stir, then return to the freezer. Repeat 2-3 times, stirring in the crushed Oreos on the second stirring.

Remove from the ice bath and leave in the freezer overnight.

Remove from the fridge 5-10 minutes before ready to serve.

While allowing the ice cream to thaw, twist your Oreos so that you can sandwich the ice cream in the middle. Use a tablespoon to scoop your ice cream out, place in the middle of the Oreo parts and sandwich together.

Eat immediately.

If you’re after more home-made ice cream recipes, try my no-churn berry icecream. It’s super-easy, and such a stunning colour.

Also, my fingers look giant in the picture where I’m holding the sandwich. They’re regular-sized Oreos, and I have regular-sized hands. The ice cream scoop is pretty small 😛