High Fructose Corn Syrup Free Classic Cookies and Cream Ice Cream
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Learn more →Ingredients
8 servings
For the custard base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ tsp fine salt
- 5 large pasteurized egg yolks
- 1 ½ tsp pure vanilla extract
For the mix-in
- 20 oreo cookies, roughly chopped into ½-inch pieces
Instructions
- 1
Combine the heavy cream, whole milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming and just beginning to simmer around the edges, about 5 minutes. Remove from heat.
- 2
Whisk the pasteurized egg yolks in a large mixing bowl until smooth and slightly pale, about 1 minute. Slowly pour about 1 cup of the hot cream mixture into the yolks in a thin stream, whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking to combine.
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