奥利奥饼干冰淇淋 Homemade Oreo Ice Cream

Oreo饼干冰淇淋想做很久了，家里近期因为「婆妈」继续努力研究提拉米苏的口感和独特滋味，鲜奶油过多时第一时间会想做冰淇淋来用完它避免浪费...终于完成使命，呵呵呵😄。

奥里欧饼干冰淇淋

 

{材料} Oreo饼干12块（擀碎状），炼奶150毫升 (喜欢较甜180毫升)，鲜奶油380-400毫升，盐1/4 茶匙，百里甜酒1茶匙。 

***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。 

{做法} 

1. Oreo饼干去掉中间的夹心，擀成碎状（夹心喜欢可以不去掉哦，碎成如何也依个人喜好）。 

2. 炼奶，盐和甜酒搅拌均匀，冷藏备用 （盐和百里甜酒可以不放的）。 

3. 鲜奶油和容器从冰箱里取出。低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2-3分钟至接近干性发泡即可。 

4. 一次过加入冷藏的炼奶，还有oreo饼干碎，轻轻翻拌均匀后，倒入模具。 

5. 速冻冷藏至少要8小时左右才能享用，隔夜最佳。 

***再次确认冷冻后不用搅拌2-3次，口感依然顺滑细腻的，做法3的鲜奶油打发才是重点。以后不用这么麻烦啦，呵呵。 

Homemade Oreo Ice Cream 

{Ingredients} Oreo cookies x 12pcs(finely crushed), condensed milk 150ml (more sweet 180ml), whipping cream 380-400ml, salt x ¼ tsp, baileys Irish cream x 1 tsp . 

***Chilled mixing bowl and whisk attachment 20-30mins in advance before use to whip up the cream. 

{Directions} 

1. Remove oreo cookies’ filling and simply crush the Oreos in a plastic bag using rolling pin. 

2. Mixed condensed milk, salt and baileys well and keep refrigerated (salt and baileys is optional). 

3. Whip the cold whipping cream with mixer with low speed at first for 1 min and turn to medium speed to continue beat for another 1 min, then high speed for 2-3 mins till form a firmer soft peak. 

 4. Add in cold condensed milk mixtures, oreo cookie and gently fold until well mixed, pour into mold. 

5. Freeze for at least 8 hours before enjoy it chill, or overnight is the best. 

***Confirmed DO NOT need to stir for 2-3 times after frozen for smoother texture purpose, still can get smooth texture as the whip cream’s texture is they key.

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