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Coffee 'N Cookies 'N Cream Ice Cream
[Photograph: Max Falkowitz]
This recipe blends fragrant, creamy Tahitian vanilla bean with ground coffee for a sweet, rich, coffee-tinged base for crushed Oreos.
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 |
Ingredients
- 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
Procedures
-
1
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.
-
2
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.
-
3
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.
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4
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.
