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1
Divide the eggs into yolks and whites.
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2
Put 2 egg yolks and the granulated sugar in a bowl.
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3
Use a stainless steel bowl, since it will be heated later.
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4
Whisk the yolks and sugar together well until it turns pale and thick.
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5
Add milk to the mixture little by little, whisking vigorously as you drizzle it in.
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6
Heat the bowl over very low heat.
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7
Keep mixing it up from the bottom using a silicone spatula until it's slightly thickened.
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8
Be careful not to burn yourself.
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9
If you're afraid to heat the bowl, transfer the mixture to a small pan first.
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10
When the mixture has thickened, take it off the heat and cool the bowl in ice water.
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11
Add 2 to 3 drops of vanilla essence.
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12
You can use vanilla paste instead.
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13
Take the cream filling out of the Oreo cookies, and crush up carefully into small pieces, trying not to produce too much fine crumb.
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14
Whip 1 egg white (about 30 g) and the heavy cream in separate bowls.
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15
Whip the meringue until firm.
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16
Pour the halfway-whipped cream to the cooled egg mixture, and combine well.
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17
If you have an ice cream maker, pour in the mixture, and start mixing.
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18
Add the Oreo cookie bits about 10 minutes in.
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19
Don't add crumbs.
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20
Add the meringue.
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21
Continue churning the ice cream following the machine instructions.
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22
Transfer the finished ice cream to the freezer, and leave to rest overnight.
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23
If you don't have an ice cream maker, put the mixture in a plastic freezer storage container and freeze.
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24
Take it out every 40 to 50 minutes and mix it up thoroughly to incorporate plenty of air.
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25
Smooth out the surface and return to the freezer.
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26
Add the meringue the 1st or 2nd time you mix up the ice cream.
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27
Repeat the mix-and-freeze procedure 4 to 5 times.
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28
Add the Oreo cookie bits when you add the meringue.
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29
Mix well and freeze.
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30
If you forget to mix the ice cream up according to schedule, it will form ice crystals and lose its creamy texture, so be diligent.
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31
The ice cream is rested overnight in order to let the Oreo cookie bits become soft and moist.
