Cookies and Cream Ice Cream

Cookies and Cream Ice Cream

Ingredients
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 Tbsp vanilla extract
15-18 Oreo Cookies, roughly chopped

Directions
In a sauce pan over medium-high, heat the milk and heavy cream. Once bubbles form along the edges remove from heat and set aside.

In a heat proof mixing bowl, whisk together the egg yolks and sugar. Slowly add spoonfuls of the hot milk mixture to the egg yolks, whisking constantly so you don’t make scrambled eggs. Once all of the milk is incorporated transfer back to the sauce pan. Heat over medium heat for about 4 minutes, or until the mixture starts to thicken and coats the back of a wooden spoon. Carefully pour the mixture through a mesh sieve (in case there are any cooked egg chunks) into a glass bowl*. Stir in the vanilla and refrigerate for several hours or until completely cool.

Once the mixture is completely cool, add to your ice cream maker and churn according to the manufacturers instructions. (I use the Kitchen Aid standing mixer attachment. I always store the bowl in my freezer but if you don’t, don’t forget to put it in the freezer at least 24 hours before making the ice cream). Once the ice cream is finished churning, fold in the chopped Oreos with a large spoon or spatula. Transfer to a container with an airtight lid, press a sheet of plastic wrap right into the top of the ice cream and freeze for several hours.

*To speed up the cooling down process I will sometimes place my glass bowl in an ice water bath and let it sit for about 10 minutes before refrigerating.
Source: Seeded at the Table originally from Culinary Cory