Cookies and Cream Ice Cream

 

INGREDIENTS

• 2 cups whole milk
• 4 eggs or 8 yolks, beaten
• 2 cups sugar
• 4 cups heavy whipping cream
• 1 Tbs vanilla
• 1/4 tsp salt
• 4 cups crushed Oreo cookies, about 24-26 cookies

**See notes if using pasteurized eggs to speed up prep time. If using regular unpasteurized eggs, use the Custard Method below (longer process).

CUSTARD METHOD:

1. In a saucepan, heat whole milk and eggs over medium heat until mixture reach 160°F. Make sure you whisk or stir the mixture continuously to avoid cooking the eggs or scorching the mixture. DO NOT LET THE MIXTURE BOIL. Remove from heat immediately once the mixture reaches 160°F.
   

MAKING THE ICE CREAM MIXTURE:

1. Add sugar to the egg mixture. Stir for 30 seconds to a minute to help sugar begin to dissolve.
   
2. Add remaining ingredients EXCEPT for the crushed Oreo cookies.
   
3. Pour mixture into ice cream maker tub. Chill in the fridge for 2-3 hours before churning.
   
4. When ready, follow manufacture directions on how to properly use your electric ice cream maker. **See notes about ice and salt for ice cream maker.
   
5. Ice cream will begin to thicken within 20-30 minutes. When done, the mixture should be to the top of a 4 qt ice cream maker tube. Fold in Oreo chunks, pour into a freezer-safe container. Press a piece of plastic wrap on the surface of the soft frozen ice cream then place container lid on top. Freeze (preferably in a deep freezer) for at least 4 hours or overnight before serving.