| I1: | 🌟 | 1 Tbs Lactase |
|---|---|---|
| I2: | 🥛 | 3 cups Half and half |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🥚 | 6 egg yolks |
| I5: | 🍬 | 1 cup sugar |
| I6: | 🌟 | 18 oreos (chopped) |
| Step 1: | Mix ingredients and store in fridge for 2 days |
|---|---|
| ↖ | I1: 🌟 1 Tbs Lactase |
| ↖ | I2: 🥛 3 cups Half and half |
| Step 2: | Blend |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🥚 6 egg yolks |
| ↖ | I5: 🍬 1 cup sugar |
| Step 3: | Sous Vide at 175 for an hour |
| Step 4: | Churn |
| Step 5: | Fold in chopped oreos. |
| I1: | 🌟 | 1 Tbs Lactase |
|---|---|---|
| I2: | 🥛 | 3 cups Half and half |
| I3: | 🧂 | 1/4 tsp salt |
| I4: | 🥚 | 6 egg yolks |
| I5: | 🍬 | 3/4 cup sugar |
| I6: | 🌟 | 18 oreos (chopped) |
| Step 1: | Mix ingredients and store in fridge for 2 days |
|---|---|
| ↖ | I1: 🌟 1 Tbs Lactase |
| ↖ | I2: 🥛 3 cups Half and half |
| Step 2: | Blend |
| ↖ | I3: 🧂 1/4 tsp salt |
| ↖ | I4: 🥚 6 egg yolks |
| ↖ | I5: 🍬 3/4 cup sugar |
| Step 3: | Sous Vide at 175 for an hour |
| Step 4: | Churn |
| Step 5: | Fold in chopped oreos. |
Was fine out of the churn, albeit a bit soft. Took it to the gym and they ate it happily. No real feedback.
| I1: | 🥛 | 3 cups Half and half |
|---|---|---|
| I2: | 🌟 | 1 scoop whey (about 20g protein) |
| I3: | 🍬 | 7/8 cup sugar |
| I4: | 🌟 | 1 Tbs Lactase |
| I5: | 🌟 | 18 oreos (chopped) |
| Step 1: | Blend |
|---|---|
| ↖ | I1: 🥛 3 cups Half and half |
| ↖ | I2: 🌟 1 scoop whey (about 20g protein) |
| ↖ | I3: 🍬 7/8 cup sugar |
| ↖ | I4: 🌟 1 Tbs Lactase |
| Step 2: | Rest on counter for an hour |
| Step 3: | Sous Vide at 170 for 30 minutes |
| Step 4: | Churn |
| Step 5: | Fold in Oreos |
Trying to remove egg from the recipe, I'm experimenting with replacing it with unflavored whey. So far this seems promising.
Sous vide is only run at 170. It appear that 162-167 is sufficient for denaturing of the proteins and making a smoother ice cream, while rumor suggests 180 may cause effects that make the ice cream gritty. So I tried 170 for half an hour.
Very soft out of the churn. Waiting for this to set in the 0F freezer to see how much it solidifies. The taste is very cleanly milk, and not custard. Too soft after 3-4 hours in the freezer. Will need to taste again to see how it finishes setting. Consider adding another scoop of whey if it's still too soft.
## Variant 1 (9/22/2024) I1: 1 Tbs Lactase I2: 3 cups Half and half I3: ¼ tsp salt I4: 6 egg yolks I5: 1 cup sugar I6: 18 oreos (chopped) I(1-2) O1: Mix ingredients and store in fridge for 2 days I(3-5) O2: Blend O3: Sous Vide at 175 for an hour O4: Churn O5: Fold in chopped oreos. ## Variant 2 (10/5/2024) I1: 1 Tbs Lactase I2: 3 cups Half and half I3: 1/4 tsp salt I4: 6 egg yolks I5: 3/4 cup sugar I6: 18 oreos (chopped) I(1-2) O1: Mix ingredients and store in fridge for 2 days I(3-5) O2: Blend O3: Sous Vide at 175 for an hour O4: Churn O5: Fold in chopped oreos. ### Result Was fine out of the churn, albeit a bit soft. Took it to the gym and they ate it happily. No real feedback. ## Variant 3 (x/xx/2024) I1: 3 cups Half and half I2: 1 scoop whey (about 20g protein) I3: 7/8 cup sugar I4: 1 Tbs Lactase I5: 18 oreos (chopped) I(1-4) O1: Blend O2: Rest on counter for an hour O3: Sous Vide at 170 for 30 minutes O4: Churn O5: Fold in Oreos ### Notes Trying to remove egg from the recipe, I'm experimenting with replacing it with unflavored whey. So far this seems promising. Sous vide is only run at 170. It appear that 162-167 is sufficient for denaturing of the proteins and making a smoother ice cream, while rumor suggests 180 may cause effects that make the ice cream gritty. So I tried 170 for half an hour. ### Result Very soft out of the churn. Waiting for this to set in the 0F freezer to see how much it solidifies. The taste is very cleanly milk, and not custard. Too soft after 3-4 hours in the freezer. Will need to taste again to see how it finishes setting. Consider adding another scoop of whey if it's still too soft.