This recipe blends fragrant, creamy Tahitian vanilla bean with ground coffee for a sweet, rich, coffee-tinged base for crushed Oreos.
Coffee 'N Cookies 'N Cream Ice Cream
About This Recipe
|Yield:||Serves 8 (makes 1 quart)|
|Active time:||45 minutes|
|Total time:||1 hour, 45 minutes (plus an overnight chill)|
|Special equipment:||ice cream machine|
|This recipe appears in:||Scooped: Coffee 'N Cookies 'N Cream Ice Cream|
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 Tahitian vanilla bean, split and scraped
- 4 teaspoons finely ground coffee
- 7 egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups crushed Oreo sandwich cookies, storebought or homemade
Bring cream and milk to a simmer in a heavy saucepan. Stir in vanilla bean, cover, and let steep for 30 minutes. Remove vanilla pod and reserve for another use. Return dairy to a simmer and whisk in ground coffee. Heat on a bare simmer for 5 minutes, stirring frequently.
In a bowl, whisk egg yolks and sugar together until pale in color and thick. Ladle about 1/3 of dairy into egg yolks, whisking constantly, then transfer yolk mixture back to saucepan.
Cook on low heat, whisking frequently, until custard coats the back of a spoon but a swiped finger leaves a clean line. Add vanilla extract and salt, then strain into an airtight container and chill overnight.
The next day, churn ice cream according to manufacturer's instructions. Quickly stir in Oreos, then transfer to freezer to chill for several hours before serving.