Authentic Oreo Cookies & Cream Ice Cream
- 2 Egg yolks
- 60 ml Milk
- 200 ml Heavy cream
- 45 grams or (to taste) Granulated sugar
- 1 Egg white
- 1 dash Vanille essence or vanilla paste
- 6 Oreo cookies
- Divide the eggs into yolks and whites.
- Put 2 egg yolks and the granulated sugar in a bowl.
- Use a stainless steel bowl, since it will be heated later.
- Whisk the yolks and sugar together well until it turns pale and thick.
- Add milk to the mixture little by little, whisking vigorously as you drizzle it in.
- Heat the bowl over very low heat.
- Keep mixing it up from the bottom using a silicone spatula until it's slightly thickened.
- Be careful not to burn yourself.
- If you're afraid to heat the bowl, transfer the mixture to a small pan first.
- When the mixture has thickened, take it off the heat and cool the bowl in ice water.
- Add 2 to 3 drops of vanilla essence.
- You can use vanilla paste instead.
- Take the cream filling out of the Oreo cookies, and crush up carefully into small pieces, trying not to produce too much fine crumb.
- Whip 1 egg white (about 30 g) and the heavy cream in separate bowls.
- Whip the meringue until firm.
- Pour the halfway-whipped cream to the cooled egg mixture, and combine well.
- If you have an ice cream maker, pour in the mixture, and start mixing.
- Add the Oreo cookie bits about 10 minutes in.
- Don't add crumbs.
- Add the meringue.
- Continue churning the ice cream following the machine instructions.
- Transfer the finished ice cream to the freezer, and leave to rest overnight.
- If you don't have an ice cream maker, put the mixture in a plastic freezer storage container and freeze.
- Take it out every 40 to 50 minutes and mix it up thoroughly to incorporate plenty of air.
- Smooth out the surface and return to the freezer.
- Add the meringue the 1st or 2nd time you mix up the ice cream.
- Repeat the mix-and-freeze procedure 4 to 5 times.
- Add the Oreo cookie bits when you add the meringue.
- Mix well and freeze.
- If you forget to mix the ice cream up according to schedule, it will form ice crystals and lose its creamy texture, so be diligent.
- The ice cream is rested overnight in order to let the Oreo cookie bits become soft and moist.
egg yolks, milk, sugar, egg, vanilla paste, cookies
Taken from cookpad.com/us/recipes/168660-authentic-oreo-cookies-cream-ice-cream (may not work)