Coffee, Caramel, Cookies and Cream Ice Cream

• servings: MAKES 1 QUART ICE CREAM
• total time: PREP TIME 45 MINUTES (PL

Ingredients

FOR THE ICE CREAM

2 cups heavy cream

1 cup whole milk

½ cup granulated sugar

2 tablespoons instant coffee (instant espresso powder works, too)

2 teaspoons vanilla extract

½ teaspoon salt

5 large egg yolks

12 Oreo cookies, coarsely

chopped

FOR THE SALTED CARAMEL

½ cup granulated sugar

3 tablespoons unsalted butter

3 tablespoons heavy cream

½ teaspoon salt

Directions

1 First, make the ice cream. In a medium saucepan over low heat, combine the cream, milk, granulated sugar, coffee, vanilla extract, and salt and cook, using a silicone spatula to stir occasionally, until the sugar dissolves

completely, about 3 minutes.

2 In a medium heatproof bowl, add the egg yolks. Whisking constantly, pour ½ cup of the hot cream mixture into the yolks. Whisk the yolk mixture back into the pan with the cream. Cook the mixture over low heat, using the silicone spatula to stir slowly and constantly, until the mixture thickens enough to coat the back of the spatula, 3 to 5 minutes.

3 Pour the mixture into a gallon-size resealable plastic bag and seal it tightly. Place the bag in the freezer until it's cool to the touch, about 30 minutes.

4 While the custard cools, make the caramel. In a small saucepan over medium-low heat, add the granulated sugar and cook until it melts completely. Use a silicone spatula to stir the sugar occasionally, scraping down the sides and bottom of the pan. First the sugar will form clumps, then it will begin to melt and take on a light golden color. After 5 to 7 minutes, it will become fully melted and be a medium gold hue. As soon as your last bit of sugar has melted, turn off the heat and immediately stir in the butter-use caution because the mixture will violently bubble. Use a whisk to stir the butter and melted sugar together until combined, about 20 seconds. Whisk in the cream and salt until combined. Allow the caramel to cool in the pan to room temperature.

5 Once everything has chilled, churn your ice cream in an ice cream maker according to the manufacturer's instructions. Add the chopped Oreos during

the last minute of churning.

6 Place half of the ice cream in a freezer-safe container, then drizzle half of the caramel on top (if your caramel is feeling firm, place it in a microwave for 15 seconds to loosen it). Add the second half of the ice cream, then top with the second half of the caramel. Use a knife to gently swirl the caramel through the ice cream. Cover tightly with plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, the ice cream

will keep in the freezer for up to 2 months.