Mint Oreo Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2 cups mint leaves, well packed and washed, wash after measuring
• 3/4 cup sugar
• 3/4 teaspoon kosher salt
• 6 egg yolks
• 1 1/2 cups chopped Oreos

Directions

1. Pour the cream and milk into a heavy saucepan and warm them until they just reach a simmer. Take the pan off the heat, add the mint leaves, and stir. Cover the pan and leave the mint to infuse for 2 hours.
2. Set a fine mesh strainer over the cream mixture and lift out the mint. Use the back of a spoon to gently press the leaves, coaxing out a little more flavor. Add the sugar, salt, and egg yolks, then whisk until the mixture is smooth and fully blended.
3. Return the saucepan to medium heat. Cook the mixture, stirring often, until it thickens into a custard and you can draw a finger through the coating on the spoon without it running back together. Take it off the heat and strain it into an airtight container. Refrigerate the custard overnight.
4. The next day, churn the custard following your ice cream maker’s instructions. Transfer the ice cream from the machine to a container and promptly fold in the chopped Oreos. Freeze for at least 3 hours before serving.