I know what you are thinking. “He’s posting ANOTHER ice cream recipe?” Yep. Or you might be thinking. “Is that all he eats?” Yep, number two. After the success of the Fruity Berry Ice Cream, I thought I would go for round number two. This time I went full steam with a decadent blend of vanilla cream with Double Stuffed Oreos. The result was pure heaven.
Homemade Oreo Ice Cream
3 cups half-and-half
6 egg yolks
2/3 cup sugar
2 tsp. vanilla extract
12 – 15 Double Stuffed Oreo Cookies, roughly chopped
Heat the half-and-half in a sauce pan, over medium heat, until bubbles forms 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 half-and-half 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 sleeve 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.