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Cookies and Cream Ice Cream

It’s summer time, which means ice cream season. (If I am being honest, it’s ice cream season in my house all year long). I adore making home made ice cream; I can be endlessly creative with what flavors I make. However, this Cookies and Cream flavor is a classic and one that is very hard to beat.

My spin on this perennial favorite is to make it ever more decadent. It’s base is my fool proof and luscious french vanilla ice cream. To this, I melt in the cream of the Oreo cookies- it makes it richer, silkier and permeates the flavor of the Oreo more fully throughout the ice cream. 

The rum prevents the ice cream from freezing rock hard, which is the main challenge of home-made ice cream. Commercial ice cream either has softening additives and/or achieves a much higher overrun (aka percentage of air beaten into ice cream) than home machines can achieve. Feel free to omit this entirely; if you do, be sure to take your ice cream out of the freezer 15 to 20 minutes before serving so it’ll be soft enough to scoop. 


7 egg yolks
2/3 cup granulated sugar
2 1/2 cups milk
½ cup heavy cream
1 tablespoon vanilla bean paste, or 1 vanilla bean
¼ teaspoon salt
1 tablespoon rum
30 Oreo double stuffed cookies
Remove the cream from 20 of the Oreo cookies. Bash the denuded chocolate wafers and 10 remaining whole Oreos into large and small crumbles. Set aside. 
In a large bowl, whisk together the egg yolks, sugar and salt until light and fluffy.
Meanwhile, in a medium saucepan over medium heat, heat the milk, heavy cream, Oreo cream and vanilla bean paste (or bean pod and scraped beans) until simmering.
Ladle about a half cup of the hot cream mixture into the eggs to temper them, and then add the eggs back into the hot cream in the saucepan.
Cook the mixture for about 10 minutes, whisking constantly, until the mixture thickens. Pour it through a fine mesh sieve. Pour into a container and press plastic wrap right on top of it to prevent a skin from forming. Refrigerate overnight.
Stir in the Oreo crumbles. Process the mixture in your ice cream maker according to manufacturer’s instructions.

 Serve it right away as soft serve or freeze it for a further four hours to firm it up more. Enjoy!


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