I don’t know if my daughters were more excited by the fact that a package of Oreos appeared on our counter or that I was going to make ice cream out of it. See, Oreos don’t often make an appearance in our house – maybe once a year, if I need them as an ingredient for something else. I don’t have anything against Oreos, and I had my fair share of them growing up. (My kids have also never had a Twinkie before. Can’t decide if that is sad or not…) It’s just that I don’t normally buy pre-packaged cookies from the cookie aisle. No Chips Ahoy, no Fudge Stripes, occasionally a Nilla Water box will sneak in. (D, however, must get Mallomars for himself when they are available.)
Anyway, our Oreos were destined for this ice cream. Judging by the girls’ reactions, they didn’t mind losing the cookies for the cause! 🙂
Cookies and Cream is not one of my top five ice cream flavors. I like it, but I wouldn’t go out and order it. This particular recipe, though, is so good that I think this is one of the best ice creams that I’ve made! For the cookies, I wanted some big pieces in each scoop so I pulsed half (six) in the food processor and I coarsely chopped the other half (six) with a knife. Loved the results. The vanilla ice cream base is perfect too.
Cookies and Cream Ice Cream
2 cups whole milk
2 cups heavy cream
1 cup sugar, divided
Pinch of salt
1 1/2 tsp. vanilla extract
5 egg yolks
12 Oreo cookies
1. Whisk together the milk, cream, 1/2 cup sugar, salt and vanilla extract in a medium saucepan set over medium-low heat. Bring the mixture just to a boil.
2. While the mixture is heating, combine the egg yolks and remaining 1/2 cup sugar in a medium bowl. Whisk together until the mixture is pale and thick.
3. Whisking constantly, add about 1/3 of the hot liquid mixture to egg yolk/sugar mixture.
4. Add another 1/3 of the hot liquid mixture, then return the combined base to the saucepan.
5. Stir constantly with a wooden spoon over low heat until it coats the back of the spoon. (Be careful not to bring to a boil or the eggs will overcook.)
6. Remove from heat and bring to room temperature.
7. Cover and refrigerate overnight.
8. When you are ready to churn the ice cream, pulse the Oreos in a food processor or chop with a knife until you achieve your desired crumb size.
9. Process and freeze the ice cream base according to the manufacturer’s instructions. Add the cookie crumbs 5 minutes before finishing.
10. Transfer the ice cream to an airtight container and place in freezer until your desired consistency is reached.