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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Oreo Ice Cream Recipe

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This recipe for Oreo Ice Cream is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole milk
¾ cup sugar
½ cup malt powder
2 cups heavy cream
pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ teaspoon vanilla extract
3 Tablespoon vodka
20 Oreos, coarsely crushed
Directions:
Directions:
Warm the milk, sugar, malt powder, 1 cup of heavy cream , and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup cream into a large bowl. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard into the large bowl of heavy cream. Add the vanilla extract and mix well. Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use. Add the vodka then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is done churning, mix in the crushed Oreos with a spatula before transferring to a container. Chill in the freezer for at least 3 hours before using.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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