Oreo Ice Cream Recipe
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Category
Thanksgiving
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Cusine
American
What do you need?
How to make?
Ingredients
5 1/2 ounces plain or Toasted Sugar
4 ounces egg yolk , from about 8 large eggs
3/4 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight
6 3/4 ounces Oreo wafer crumbs , from store-bought or homemade cookies
11 ounces whole milk
9 ounces heavy cream
1/4 ounce vanilla extract
3 ounces roughly chopped Oreo sandwich cookies
Directions
Combine sugar, egg yolks, and salt in a 3-quart stainless steel saucier, then whisk in cookie crumbs, milk, and cream. Cook over medium-low heat for a few minutes, until warm to the touch. Increase heat to medium and cook, stirring and scraping constantly with a flexible spatula, until you can see steam rising from the custard and it registers 155 degrees F on an instant-read thermometer, about 8 minutes. Pour through a fine-mesh sieve into a large stainless steel bowl, pressing gently with a flexible spatula to release the liquid trapped in the crumbs, then stir in the vanilla. Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl with custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40 degrees F , about 4 hours. Churn in an ice cream machine according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer. When ice cream looks thick and light, shut off the machine; if desired, fold in crushed cookies with the chilled spatula, then transfer ice cream to the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.