Another ice cream recipe, you ask? Yeah, it’s summer and it’s hot out. Plus, this is no ordinary Oreo ice cream, it’s really fucking good Oreo ice cream, using very high quality, organic ingredients, minus the Oreo cookies themselves, of course.
Something about this flavor takes me back to being a little kid, licking the melting ice cream off my hands as it drips in the heat of the broiling afternoon sun. It feels like it’s time to pull out the Slip 'N Slide, hop on my skateboard, or to fill up a Super Soaker with the garden hose and enjoy summer while it lasts, with a scoop or two of ice cream to help cool off.
Oreo Ice Cream:
100g Sugar (divided)
3 Pinches of salt
1t Vanilla extract
6 Egg yolks
100g Oreo cookies, crushed
In a small pot, add the milk, cream, half of the sugar, salt, and vanilla extract, and warm gently on medium heat, stirring in the sugar to dissolve until the mixture is just scalded. In the meantime, in a medium sized mixing bowl, whisk the yolks with the remaining sugar until well combined and lightened in color. When the milk mixture is scalded, remove it from the heat and ladle a little over the yolk while whisking. Add more liquid in stages until it is all combined. Then, pour the mixture back into the pot and using a rubber spatula to stir the liquid, heat the mixture to 85C, at which point the mixture with thicken and become a crème anglaise. Be sure to continuously mix during this time, so nothing burns to the bottom of the pot. Once you have made your crème anglaise, remove the pot from the heat and strain it into a bowl. Chill over an ice bath to reduce the temperature. Once completely cooled, pour the crème anglaise into ice cream maker and churn 25 minutes before adding the crushed Oreos. Churn an additional few minutes to incorporate the cookies. Once churned, place your ice cream into the freezer to harden. Enjoy!