90 degrees in September…..I like to say that falls in the seasonably warm category and is totally grounds for making ice-cream. Churn baby churn. But, I do have a question, how did Oreos become the go to for cookies and cream? It’s like they hold sole rights. And delicious rights at that. But really, ice-cream has some serious power when it comes to making you feel cooler on a hot day…even dogs like to get a lick or two.
So uhhh yeah, mega thankful for the invention of ice-cream and while 90 degree days give me a better excuse to eat it, there is a good chance you will find me with a bowl of this melty goodness even in the colder months.
Recipe: Yields 1 quart
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sugar (divided)
pinch of kosher salt
1/2 vanilla bean or 1 tsp. vanilla extract
5 large egg yolks
15 oreos, crushed
Combine the heavy cream, whole milk, 1/4 cup sugar, and salt in a medium saucepan.
Split 1/2 vanilla bean lengthwise and scrape in and add pod. Or use 1 tsp. vanilla extract (what I did)
Bring mixture just to a simmer, stirring to dissolve the sugar.
Remove from heat. If using vanilla bean, cover and let sit for 30 minutes to get the richest vanilla flavor.
Then whisk the egg yolks with the other 1/4 cup of sugar until pale and thick – about 2 minutes. Can also opt to use a handheld electric blender.
Gradually whisk in 1/2 cup of the cream mixture into the egg yolk mixture. Then combine the two mixtures back into the saucepan.
Cook over medium heat, stirring constantly until thick enough to coat a wooden spoon about 2-3 minutes.
Strain custard into a medium bowl set over a bowl of ice water and let cool, only stirring occasionally.
Process custard in an ice cream maker according to manufacturer’s instructions.
Turn off your ice cream machine and using a big rubber spatula fold in the crushed oreos.
Transfer to an airtight container, cover and freeze until firm – at least 4 hours and up to 1 week.
Big scoop onto cones and lick away.
Perhaps 2 scoops…
Or perhaps 3 scoops…