Oreo Ice Cream Recipe Recipe

Name: Oreo Ice Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 ounces plain or; (about 3/4 cup; 145g); 4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs; 3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight; 6 3/4 ounces Oreo wafer crumbs (about 1 1/2 cups; 190g), from store-bought or; 11 ounces whole milk (about 1 1/4 cups plus 2 tablespoons; 310g); 9 ounces heavy cream (about 1 cup plus 2 tablespoons; 255g); 1/4 ounce vanilla extract (about 1/2 tablespoon; 7g); 3 ounces roughly chopped Oreo sandwich cookies (about 1/2 cup; 85g), from store-bought or; (optional)

Servings: persons

5 1/2 ounces plain or
(about 3/4 cup; 145g)
4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs
3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight
6 3/4 ounces Oreo wafer crumbs (about 1 1/2 cups; 190g), from store-bought or
11 ounces whole milk (about 1 1/4 cups plus 2 tablespoons; 310g)
9 ounces heavy cream (about 1 cup plus 2 tablespoons; 255g)
1/4 ounce vanilla extract (about 1/2 tablespoon; 7g)
3 ounces roughly chopped Oreo sandwich cookies (about 1/2 cup; 85g), from store-bought or
(optional)

1
Combine sugar, egg yolks, and salt in a 3-quart stainless steel saucier, then whisk in cookie crumbs, milk, and cream. Cook over medium-low heat for a few minutes, until warm to the touch. Increase heat to medium and cook, stirring and scraping constantly with a flexible spatula, until you can see steam rising from the custard and it registers 155u00b0F (68u00b0C) on an instant-read thermometer, about 8 minutes. Pour through a fine-mesh sieve into a large stainless steel bowl, pressing gently with a flexible spatula to release the liquid trapped in the crumbs, then stir in the vanilla.
2
Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl with custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40u00b0F (4u00b0C), about 4 hours. (The ice cream base can be kept refrigerated for up to 1 week.) Churn in an ice cream machine according to the manufacturer's directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.
3
When ice cream looks thick and light, shut off the machine; if desired, fold in crushed cookies with the chilled spatula, then transfer ice cream to the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/2 ounces plain or, (about 3/4 cup; 145g), 4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs, 3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight, and more.

Yes, Oreo Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Oreo Ice Cream Recipe

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