This is the creamiest ice cream I’ve made so far. It is also my favorite I’ve made and I plan to make it over and over and over again. But, that might also be because I love Oreos!
I found this recipe at Culinary Cory and was really drawn in from his fantastic photo of the recipe. However, you will see that my ice cream looks like chocolate ice cream with Oreos instead of vanilla as his portrays. Mine looked like vanilla up until the moment I added the Oreos, then it took on a whole darker color. It didn’t matter, though, because it still tasted outstanding!
Although I didn’t chop the Oreos up too much, next time I plan to add even chunkier pieces. It might not turn the ice cream chocolaty if I add in bigger chunks, and seeing Cory’s photo just makes my mouth drool. I want to achieve that look with mine.
If you like Oreos ice cream, you must try this recipe. I made quite a few tweaks including using whole milk and heavy cream instead of half and half. My changes are reflected below.
Homemade Oreo Ice Cream
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp vanilla extract
15 Double Stuffed Oreo Cookies, roughly chopped
Heat the milk and cream in a sauce pan, over medium heat, until bubbles form around the edges. Beat the egg yolks and sugar, on medium high speed, until combined and forms yellow ribbons. Reduce the mixer to low speed. Slowly add the hot milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.
Pour the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 5 – 8 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla and chill in the refrigerator until completely cooled.
Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. In the last 15 minutes of the churning process, add the chopped Oreos. Spoon into a lidded container and freeze until completely hardened. The freezing should take about 2 hours. Makes about 1 quart.
Adapted from Culinary Cory
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