Funfetti Cake Batter Oreo Ice Cream

• 2 cups Heavy Cream, Divided
• 5 Egg Yolks
• 1 cup Whole Milk
• 1/2 cups Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1/2 teaspoons Almond Extract
• 10 Oreo Cookies, Roughly Crushed
• 1/4 cups Rainbow Jimmies

1. In a large bowl, add half of the heavy cream and place a mesh strainer on top of the bowl.
2. In a medium bowl, add the egg yolks. Whisk to combine.
3. Heat the milk, sugar, and remaining half of the heavy cream in a medium saucepan over medium-low heat just until the mixture is hot to the touch (do not boil).
4. Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens. This will take about 4 minutes. Pour the mixture through the strainer and stir it into the bowl of cream. Add the vanilla and almond extract and stir to combine.
5. Place the mixture in an airtight container and chill it in the refrigerator before churning, at least 8 hours.
6. When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer's instructions. When the ice cream is finished churning, stir in the crushed Oreo cookie pieces and rainbow jimmies with a rubber spatula. Place ice cream in an airtight container and freeze until you are ready to serve.
7. Recipe makes 4 cups of ice cream.

heavy cream, egg yolks, milk, sugar, vanilla, almond extract, cookies, ubc

Taken from tastykitchen.com/recipes/desserts/funfetti-cake-batter-oreo-ice-cream/ (may not work)