First of all, Mega Stuf Oreos exist. MEGA. STUFFED. Okay, now that that’s out of the way, let’s get to the ice cream. If you’re a cookies and cream person, I personally apologize that I cannot immediate scoop you a bowl.
This cookies and cream ice cream is pumped up with vanilla beans and loaded with the aforementioned Mega Stuf Oreo cookies. Since we’re leaving some of the Oreos in major chunks, you’ll get the speckled hints of chocolate cookies and cream distributed throughout the custard-based vanilla treat and you’ll also sink your teeth into crispy nuggets of the still intact cookies.
The past few times I’ve made ice cream, I’ve started with this base recipe from the New York Times. They claim it to be the only ice cream recipe you’ll ever need and the more time goes on, and the more cream and eggs I go through, the more I agree. It is a custard style ice cream with silky, creamy sweetness. It has never tasted “icy” or watery at all. It tastes like the best ice cream you’ve ever had from the little family owned shop you went to growing up. If you want to go a step further, you could even make Homemade Oreo Cookies to mix in!
- 6 large egg yolks
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 3/4 teaspoon salt
- The beans scraped from 1 vanilla bean or 1 1/2 tablespoons vanilla extract or vanilla bean paste
- 1 package of Oreo cookies or sandwich cream cookie of choice (I used Mega Stuf Oreos), crushed with some big chunks still remaining (you’ll only need to use about 3/4 of the package but the extra crushed cookies can be used for toppings, or feel free to only crumble up a portion of the package)
- Special Equipment: Ice Cream Churner; I use this one from Cuisinart
- In a small bowl, whisk together the egg yolks and set aside nearby. Also have a medium empty bowl or container and fine-mesh sieve nearby (we’ll strain the mixture into the container and allow it to set in the fridge).
- In a small pot, add the heavy cream, milk, sugar, salt, and vanilla and simmer together over low heat until sugar is dissolved, about 5 minutes. Remove from the heat and, whisking constantly, slowly whisk about a third of the cream mixture into the yolks (we’re tempering the yolks a little so they won’t cook when combined with the warm cream mixture). Then, whisk the full yolk mixture back into the pot with the rest of the cream. Over medium-low heat, gently cook the mixture, whisking constantly, until it is slightly thickened and coats the back of a spoon (about 170° on an instant-read thermometer).
- Strain into a container through the fine-mesh sieve. Cool to room temperature and then cover with foil and chill for at least 2 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Once churned, mix in the Oreos with a rubber spatula and transfer to a storage container. Freeze for at least 30 minutes before serving.
Adapted from the fabulous ice cream recipe from The New York Times