How to make homemade Oreo ice cream
Prepare the custard
Step 1: Prepare the Oreo crumbs: In a food processor, crush the Oreo cookies into fine crumbs (Image 1). You can also do this by hand by crushing the Oreos in an airtight plastic bag with a rolling pin.
Steps 2 – 4: Heat the custard: In a large saucepan, add the sugar, eggs, salt, crushed Oreos, and half-and-half (Images 2 and 3). Mix until smooth, making sure no egg lumps remain.
Heat the custard over medium-low heat until warm to the touch. Increase heat to medium, then stir frequently with a flexible spatula until the egg mixture begins to steam. If you have a thermometer, you’re looking for a temperature of 155°F (68°C) (Image 4).
Step 5: Filter: Remove the custard from the heat and pour through a fine mesh sieve set over a heatproof bowl. Use the spatula to squeeze the remaining liquid through the sieve (Image 5).
Step 6: Relax: Stir in the vanilla extract, then cool the mixture to room temperature. Cover with plastic wrap and chill for at least 4 hours in the refrigerator (up to 1 week in the refrigerator) until warmer than 40°F (4°C).
TIP: If you want to cool the ice cream base faster, immerse the bowl in a large bowl filled with ice water.
Baking
Just before freezing, place the flexible spatula and the ice cream container in the freezer.
Steps 7 – 8 – Taking out of the oven: Beat until smooth, adding the chopped Oreo pieces just before it finishes blending (Images 6 and 7).
Use the spatula to transfer the mixture into the container. Cover and seal container, then freeze until solid, about 4 to 6 hours.
Remove from the freezer, drain and serve (Images 8 and 9). For an extra treat, top with hot fudge sauce and serve in a waffle cone. Enjoy!
