Oreo Ice Cream

Ingredience

3 large eggs

3/4 cup sugar

2 cups heavy whipping cream

2 cup whole milk

2-3 Sleeves of Double Stuf Oreos

1 tsp vanilla

Pinch of salt

Pokyny

Steep a sleeve of Oreos in Milk for 1-2 hours. Strain the milk. Discard remaining soggy Oreo.

In a small saucepan, simmer heavy cream, 1 cup of Oreo milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove saucepan from the heat.

Whisk the eggs together in a medium bowl until pale yellow. Slowly whisk 1/3 of the cream mixture into the eggs. The key is to not let the eggs cook. Return the egg mixture to the saucepan with remaining liquid.

Return the saucepan to medium-low heat and cook about 5-10 minutes until mixture is thick enough to coat the back of a spoon (about 165-170 degrees on an instant-read thermometer. Monitor as you go and if needed turn down heat). Turn the heat off and stir in the vanilla.

Strain the mixture through a fine mesh sieve and refrigerate until the mixture reaches below 70 degrees.

Churn using manufacturers instructions, ~20 minutes. Add in another sleeve of crushed Oreos the last 5 minutes of mixing. Transfer to container to freeze. Sprinkle additional crushed Oreos on top and gently mix in. Freeze until hard about 4-6 hours.

Poznámky

If the mixture separates in the fridge, give it a quick mix with a hand blender