- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch kosher salt
- 6 egg yolks
- 1tsp vanilla extract
- Oreo cookies, crushed
- Heat cream, milk, sugar, salt in pot until hot.
- Whisk egg yolks in a heat-proof bowl. Add some of the hot cream mixture slowly and whisk to temper eggs.
- Pour everything back in pot and whisk until it reaches 170 degrees. Add vanilla.
- Cool 6+ hours/overnight.
- 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 😍