So I’m realizing that with the business, and with baby number 2 on the way and a toddler pulling at my arm, I have way less time to blog than I did previously. Sorry its been so long, folks!
This recipe was incredible. A custard-based ice cream with crushed whole oreos mixed in. So. Good.
Start by tempering the egg yolks and sugar with the warm milk and cream. Next, you’ll want to transfer everything back into the hot pot and simmer on low, stirring constantly, until the mixture thickens. Be patient and do NOT turn up the heat. It can take up to 15-20 mins for the custard to thicken. Once thick, transfer to a heat-proof bowl and refrigerate overnight. The next day, pop it all into your ice cream maker and let it churn. Crush some oreos in a food processor and add them to the ice cream, when the ice cream has almost fully reached the consistency you’re looking for. Transfer the ice cream to a freezer safe bowl and let set in the freezer. Enjoy on a hot summer’s day.
Homemade Oreo Ice Cream
You will need:
3 cups full-fat milk
3 cups half and half cream
8 egg yolks
3/4 cups sugar
Begin by whisking the egg yolks and sugar together using an electric mixer until the mixture looks like mayonnaise. While whisking, heat the milk and cream in a saucepan until just steaming. While continuously whisking the egg yolks, slowly add the heated milk to the mixture. This is called tempering. Once combined, transfer the mixture back to the pot and cook on low, whisking gently all the while, until the mixture thickens. Take your time and do not turn up the heat. You will break the custard if you do. Once the mixture is thick, transfer to a heat proof bowl and refrigerate overnight.
The next day, set up your ice cream maker and churn the custard according to manufacturers instructions. Crush the oreos in a food processor and add them to the ice cream when the ice cream is almost fully churned. Transfer to a freezer safe bowl and freeze to firm up. Enjoy!