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Did you know that July is national ice cream month?  Even if you didn't, there was no way I'd let July go by without sharing an ice cream recipe!


Matt has declared this to be his favorite ice cream I've made so far (even though I think he says that about every ice cream I make) and I'd agree that it's up there as one of the best.  The vanilla ice cream base is just perfect in every way-perfectly smooth and creamy and rich enough to complement the addition of the Oreo cookies.  And of course, with the addition of Oreos in here, how bad could it be, right?


Cookies and Cream Ice Cream

1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped

In a saucepan over medium heat, combine the milk and cream. Heat until bubbles start to form around the edges. In a medium bowl, whisk together the egg yolks and sugar until well combined and smooth. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer). Pour the liquid through a fine mesh sieve into a bowl. Stir in the vanilla extract. Cover with plastic wrap and chill in the refrigerator or freezer until completely chilled. 

Once the mixture is thoroughly chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the mixture is softly frozen, add about a third of the chopped Oreos to the bottom of a storage container.  Then transfer half of the ice cream on top. Add another third of the chopped Oreo pieces and fold in gently with a rubber spatula. Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined. Freeze until completely hardened.

Source: Annie's Eats

Read the original on: Simple Gourmet Cooking