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! Update 4/22/11: I have since updated the photo and now stir in the cookies after the churning is complete in order to avoid the darker color.
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.
Cookies 'n Cream Ice Cream
Yield: About 1 quart
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
Bring the milk and cream to just under a boil in a sauce pan, over medium heat. (Bubbles will form around the edges.) Set aside.
Meanwhile, beat the egg yolks and sugar on medium high speed, until it forms yellow ribbons. Reduce the mixer to low speed. Slowly add the milk to the egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.
Scrape the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 3-4 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla, cover and chill in the refrigerator until completely cooled.
Pour the cream into the ice-cream machine and freeze according to the manufacturer’s directions. Spoon into a lidded freezer container then stir in the chopped cookies. Freeze 3-4 hours or overnight.
Adapted from Culinary Cory
