Oreo Ice Cream

By tulawdog

Ingredients

• 5 egg yolks
• 1/2 cup granulated sugar, divided
• 1 3/4 cups heavy cream
• 3/4 cup whole milk
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 1/4 cups chopped Oreo cookies (I used 10 Mega-Stuf, you will need more regular Oreos)

Preparation

Step 1

Whisk together the egg yolks and ¼ cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
Heat the remaining ¼ cup of sugar, cream, milk and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle 1/2 cup into the egg yolk mixture, whisking constantly. Repeat with another 1/2 cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes.Pour the custard through the strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, scoop a third of it into a freezer safe container, top with half the chopped cookies and repeat. Top cookies with last 1/3 of ice cream. You may eat immediately or freeze 4 more hours for firmer ice cream.