1 ½ cup whipping cream
1 ½ cup milk
2/3 cup sugar
3 egg yolks
6 Oreo cookies
Large heat proof bowl
Large Sauce pan
Fine Metal Sifter/Strainer
Air tight container
2 Ziplock bags
- In sauce pan over medium heat, heat whipping cream and milk (I used 1% because the whipping cream is so creamy) until it starts to slowly bubble.
- While milk is heating, whisk egg yolks and sugar in a large, heat resistant bowl until they become light yellow and fluffy (about 3 minutes with hand whisker).
- Once milk has started to boil, remove from heat. Add 1/3 cup of milk to egg at a time while mixing thoroughly. Turn element down to medium-low heat.
- After all the milk has been added to the egg, pour the whole mixture back into the sauce pan and onto medium-low heat.
- Whisk mixture every 30 seconds until is starts to get thicker. Switch to a wooden spoon and when the mixture can coat the spoon, remove from heat.
- Let the heated mixture sit while you put cold water and ice in the sink and place your larger heat proof bowl in the ice bath. Pour the custard like mixture through a fine metal sifter/strainer into the heat proof bowl.
- Use your wooden spoon or spatula to get everything out of the pan into the bowl. Mix the custard in the ice bath until it cools. (Be careful of the water in the sink. You don’t want it getting into your custard!)
- Once the mixture has cooled, place it in the fridge for at least 4 hours, but over night is better.
- Put 3 cookies in each Ziplock bag. Crush one bag into small crumbs and crush/cut the other 3 Oreos into sixths or eights, depending on your preference. Place both Ziplock bag into the freezer.
- When the mixture has cooled, empty both cookie bags into the custard. Mix well.
- Place into Ice cream maker and mix for at least 15 minutes or until the instructed time.
|After 10 minutes of mixing.|
|After 15 minutes of mixing. Almost finished.|
|In air tight container after being in the freezer|
for an hour and mixed with a butter knife.