This recipe was inspired by my time spent working as an intern Pastry Chef indowntown Toronto. Creamy and smooth, this ice cream is sure to please any sweet tooth or
cheesecake fanatic.
For that firm scoop-able ice cream we all know and love we need to use a custard based recipe.
Custard can be a tricky item to master, but any good pastry chef really can’t live without knowing
how to make good custard (it’s the base for a wide range of other recipes). The key to any
custard is to take things slowly, stay on top of it, and never let it boil. Boiled custard splits and
becomes sweet scrambled eggs and whey.
I know what you’re thinking, “how many people have an ice cream machine just lying around at
home?” Fear not frozen treat lovers! This recipe is a still-frozen dessert, or parfait if you will.
Oreo Cheesecake Ice Cream
450ml Whipping Cream
2 Large Eggs (separated)
1 tsp Vanilla Extract
250g Cream Cheese (cubed)
1¼ Cups Sugar
½ tsp Vinegar
15-20 Crushed Oreos
Combine ¾ cups sugar, vanilla, half of the whipping cream, and cream cheese in a saucepan on
medium heat. Whisk until smooth. Remove from the heat and set aside.
In a bowl, mix the egg yolks with 3 tablespoons of the remaining cream. Whisk in a small amount
of the cream cheese mixture to warm the yolks then quickly mix the yolks into the cream cheese.
Return the mixture back to the stove top and place on a medium low heat. Whisk constantly
(being sure to scrape the bottom well) until the mixture starts to thicken and is thoroughly warmed
(steaming but not bubbling). Remove from the heat and place the custard in the fridge or freezer
to chill.
Whisk the egg whites with ¼ cup sugar and ½ tsp vinegar until
soft peaks are formed. Cover and set aside.
Whisk together the remaining ¼ cup sugar and whipping cream
to stiff peaks.
Once chilled mix the crushed Oreos into the cream cheese. Next fold in the whipped cream and
egg whites until well combined. Portion the mixture into containers and place in the freezer over
night.
Eat and enjoy!
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