Ingredients :

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch kosher salt
  • 6 egg yolks
  • 1tsp vanilla extract
  • Oreo cookies, crushed

Instructions :

  1. Heat cream, milk, sugar, salt in pot until hot.
  2. Whisk egg yolks in a heat-proof bowl. Add some of the hot cream mixture slowly and whisk to temper eggs.
  3. Pour everything back in pot and whisk until it reaches 170 degrees. Add vanilla.
  4. Cool 6+ hours/overnight.
  5. Churn ice cream. Once it’s close to being done, add in the cookie bits so it mixes it. I smashed a mix of whole cookies and just the chocolate without the filling.

Edit: since this is getting traction adding some tips/more detail for if you want to try your hand at it. Very easy!

  • Don’t overcook the custard. They say “until it coats the back of a spoon”, which I think is a bit misleading as it’s still very liquidy by that point. The “coat” is very thin. It’ll thicken as it cools.
  • Make sure you let your custard chill completely. If you try to churn it too soon it will not get cold and thicken up before the bowl gets too warm.
  • it will have the consistency of thick soft serve by the time it’s done churning (and be close to overflowing out of the machine) Transfer to container and freeze for another 4 hours for ice cream consistency.
  • You can make this base recipe and add whatever you’d like! I’ve mixed in broken up snickerdoodle cookies, chocolate chunks, and caramel sauce to name a few! In those cases I added more vanilla (1-2 tbsp to taste)
  • You don’t have to do egg yolks, but it adds richness and a texture that I think is worth the extra effort.
  • I have the standard Cuisinart ice cream maker and it works well.

I hope you like it 😍


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