Ingredients
Scale
- 2 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 tablespoon vanilla extract
- 6 large egg yolks
- 1 ¼ cups granulated sugar
- 14 ounces Oreo sandwich cookies
Instructions
- Create an ice bath in a large bowl with ice and a smaller bowl on top.
- Combine heavy cream, whole milk, and vanilla in a saucepan and heat until steaming.
- Whisk egg yolks and sugar in a separate bowl.
- Temporarily combine the hot milk mixture with the egg yolk mixture, whisking to prevent scrambling.
- Return combined mixture to saucepan and cook until it reaches 180°F.
- Strain the base into the bowl on ice to chill, then refrigerate for 4-8 hours.
- Crush Oreo cookies in a bag.
- Churn the chilled base in an ice cream maker, adding crushed Oreos near the end.
- Layer the ice cream and remaining Oreos in a storage container and freeze until hardened.
Notes
Ensure the bowl for the ice bath is well chilled.
Whisk constantly to prevent curdling the eggs.
Allow sufficient freezing time for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 80
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 125