This is by far the BEST Oreo Ice Cream I have ever had! This recipe beats any store bought ice cream out there. It’s so rich and creamy and down right addicting. It’s the perfect treat to have at the end of a hot summer day! If you have leftovers (we never do), it stores great in the freezer. This is one of those recipes that belongs in the family cook book and needs to be passed around to friends. My mom found this amazing recipe from the one and only Brown Eyed Baker! We have tried many of her recipes and lets just say they have all made the cut for the family cook book.
Oreo Ice Cream
5 eggs yolks
1/2 cup sugar, divided
1 3/4 cups heavy cream
3/4 cup whole milk
1/4 teaspoon salt
2 teaspoons vanilla
1 1/4 cups chopped oreo cookies
1. Set a wire-mesh sieve over a large bowl. Whisk together the egg
yolks and 1/4 cup of the sugar in a large bowl set aside.
2. Warm the remaining 1/4 cup of sugar, cream, milk and salt in a
medium saucepan over medium heat. When the mixture begins to simmer,
slowly drizzle it into the egg yolk mixture, whisking constantly, then
scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof
spatula, scraping the bottom as you stir, until the mixture thickens
and coats the spatula. Pour the custard through the strainer and stir
in the vanilla. Place the bowl in an ice bath and stir occasionally,
until the mixture reaches room temperature. Cover the bowl and place
the mixture in the refrigerator and chill at least 2 hours, or
4. Churn the ice cream in your ice cream maker according to the
manufacturer’s instructions. Once the ice cream is ready, layer it
into your freezer-safe container with alternating layers of the
chopped cookies, beginning and ending with the ice cream.