Birthday Oreo Ice Cream
By Tracey
Birthday Oreo Ice Cream
barely adapted from Pennies on a Platter
Ingredients:
- 1 cup whole milk
- 2 cups heavy cream
- 6 large egg yolks
- 1/2 cup sugar
- pinch salt
- 1 tablespoon vanilla extract
- 15 Birthday Oreo cookies, coarsely chopped
Directions:
Add the milk and heavy cream to a medium saucepan set over medium heat. Warm until bubbles start to form around the edges of the pan. Meanwhile, in a medium heatproof bowl, whisk the egg yolks, sugar and salt together. Slowly pour the warm milk mixture into the bowl with the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).
Pour the custard through a fine mesh strainer into a heatproof bowl. Add the vanilla and stir to combine. Cover and chill the mixture thoroughly in your refrigerator (I always have the best results when I chill overnight).
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to a container for storing, fold in the chopped Oreos with a rubber spatula. Store in an airtight container in your freezer.
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