Mint Oreo Ice Cream Recipe

• 2 cups heavy cream
• 1 cup whole milk
• 2 cups mint leaves, well packed and washed (wash after measuring)
• 3/4 cup sugar
• 3/4 teaspoon kosher salt
• 6 egg yolks
• 1 1/2 cups chopped Oreos (about 15)

1. In a heavy saucepan, bring cream and milk to a simmer. Remove from heat and stir in mint leaves. Cover and let steep for 2 hours.
2. Remove mint from cream with a fine mesh strainer, and press lightly on leaves with the back of a spoon to extract more mint flavor. Whisk in sugar, salt, and egg yolks until well combined.
3. Place saucepan on medium heat and cook, stirring frequently, until a custard forms and a swiped finger on the back of a spoon leaves a clean line. Remove from heat and strain into an airtight container. Refrigerate custard overnight.
4. The next day, churn ice cream according to manufacturer's instructions. Remove from churn into a container and quickly stir in chopped Oreos. Chill in freezer for at least 3 hours before serving.

heavy cream, milk, mint, sugar, kosher salt, egg yolks, oreos

Taken from www.seriouseats.com/recipes/2012/05/mint-oreo-cookies-n-cream-ice-cream-recipe.html (may not work)