OREO Cookies and Cream
The Base
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
3 large egg yolks
2 teaspoons vanilla
Directions
1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
3. Churn in an ice cream machine according to manufacturer’s instructions.
Yield: About 1 1/2 pints
The Mix-ins
13oz bag of OREO’s (don’t skimp here…the people will know)
Directions
crush two full rows of OREO’s
As the base begins to turn to soft serve pause machine and remove paddle scraping ice cream off as you go
Fold in crushed OREO crumble
Transfer to ice cream storage container and freeze for a minimum of 4 hours
