Cookies and Cream Ice Cream is one of my all-time favorite ice cream flavors! The Oreo cookies give the perfect crunch to an already sweet vanilla cream base.
Course Dessert
Cuisine American
Keyword cookies and cream ice cream, homemade ice cream
Prep Time 1 hourhour15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12people
Calories 574kcal
Author Sue Ringsdorf
Ingredients
14.3oz.package Oreo Cookies- not double stuffed
5largeeggs (you'll need to temper them)- or use pasteurized eggs
4cupsmilk- I use 1 or 2 %
1 1/4cups sugar
a dash of salt
4cupsheavy whipping cream
3TablespoonsWatkins Vanilla
Instructions
Using food processor, pulse Oreo Cookies until crushed, leaving some bigger chunks. Don't over-pulse. Set aside.
{IN ADVANCE - Temper the eggs.} Several hours (or overnight), whisk the eggs in a bowl. On your stove top, heat two cups of milk, the sugar, and salt over medium heat. Don't boil! When the mixture is hot, pour a cup or more into the eggs, whisking continually. (You don't want the eggs to cook!) Then pour the egg mixture back into the sauce pan, and heat to about 160 degrees. Place the mixture in the refrigerator to cool completely.
{WHEN READY} Mix up the ice cream mixture by combining the chilled tempered egg mixture, the remaining two cups of milk, the heavy cream, and vanilla. Whisk vigorously, or until very well com bined.
Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 - 3/4 full. DON'T OVERFILL or ice cream can't expand, and you will be left with only a sweet cream.
Place canister into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start. As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour.
When ice cream is done, combine it with the crushed Oreo cookies. Store it in the a large Tupperware container with a lid in the freezer. For best results, freeze for a couple of hours for it to fully set up before serving.
Video
Notes
Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form. You can use these instead of tempering your eggs.
You want to make sure that you don't over-fill the canister. The sweet cream mixture needs room to expand as it freezes, and you will know the ice cream is close when you can see it rise to the top. If you fill it too full, you will be churning forever, and the end result will be a cold creamy liquid, instead of ice cream.