Cookies & Cream Ice Cream

Serves 6-8

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
5 egg yolks plus 1 whole egg (6 eggs total)
1 cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
10 double-stuffed Oreos (or more if you fancy), crushed

First make the custard. In a bowl, whisk together the eggs, sugar, salt and vanilla extract. Gently heat the cream and milk in a medium saucepan over medium heat. Do not let it boil. Gradually pour the hot cream into the egg mixture, whisking furiously, to temper the eggs, until all the cream and egg-mixture are combined.

Return the custard to the saucepan and gradually heat again over medium heat, stirring often and until the custard is thickened and coats the back of a wooden spoon. Then, pour the custard into a clean bowl through a fine mesh sieve (to get out any lumpy bits). Cover tightly with plastic wrap (pushing the plastic wrap down to also cover the surface of the custard) and cool in the fridge for at least 2 hours or overnight.

Add the cooled custard to an ice cream maker and freeze according to the manufacturer's instructions, adding the crushed Oreos about 10-15 minutes into the cycle. Freeze and enjoy when frosty!

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