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Chocolate Oreo Ice Cream
Indulge in a rich, creamy chocolate ice cream studded with crunchy Oreo pieces. This homemade treat is a delightful blend of classic flavors.
Original recipe via chiselandfork.com
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 4 oz semi-sweet chocolate, finely chopped
- 4 egg yolks
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups crushed Oreo cookies (about 20 Oreos)
Instructions
- Combine cream and milk in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 165°F and bubbles start to form around the edges. Turn off the heat and whisk in the cocoa powder and chocolate until chocolate is completely melted and the mixture is smooth.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar and salt until well incorporated and the mixture is thick and a pale yellow color.
- Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 165°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and whisk in the vanilla extract. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Once desired consistency, slowly add crushed Oreos to the ice cream maker and churn for 30 seconds longer until mixed through.
- Pour ice cream into a container and freeze in freezer for 4+ hours to get a desired consistency. Ice cream will last up to 6 months.