I just made Oreo Cheesecake ice cream. It's adaptation of a recipe
from David Lebovitz's book, "The Perfect Scoop".

It doesn't have a custard base like most ice creams. It's just cream
cheese, sour cream, sugar, and half and half. The original called
for lemon zest. I skipped the zest and added vanilla extract and
crushed oreos and about a tablespoon of vodka to keep it from
freezing rock solid.

It's ridiculously good.

Tracy

On 6/14/2012 2:22 PM, Tracy wrote:

> I just made Oreo Cheesecake ice cream. It's adaptation of a recipe from
> David Lebovitz's book, "The Perfect Scoop".
>
> It doesn't have a custard base like most ice creams. It's just cream
> cheese, sour cream, sugar, and half and half. The original called for
> lemon zest. I skipped the zest and added vanilla extract and crushed
> oreos and about a tablespoon of vodka to keep it from freezing rock solid.
>
> It's ridiculously good.

That sounds so good! For cookies on hand I only have some biscotti. I
wonder if I can cut them down to bits and mix them into some fresh ice
cream? I want to make a new batch tomorrow.