Zutaten für Cookies N Cream Ice Cream
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Zubereitung von Cookies N Cream Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is just simmering.
- In a separate bowl, whisk together the egg yolks. Slowly temper the egg yolks by whisking in a few tablespoons of the hot cream mixture. Pour the tempered yolks back into the saucepan with the remaining cream mixture.
- Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl. This removes any cooked egg bits for a super smooth texture.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, stir in the crushed Oreos until evenly distributed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-4 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
119g
Fat
103g
Carbs
13g
