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Mint Oreo Ice Cream
[Photograph: Robyn Lee]
Fresh mint takes this spin on Cookies n' Cream to the next level.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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About This Recipe
| Yield: | makes 1 quart |
| Active time: | 1 hour |
| Total time: | 3 hours, plus an overnight chill |
| Special equipment: | ice cream machine |
| This recipe appears in: | Scooped: Mint Oreo Ice Cream |
| Rated: |   |
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups mint leaves, well packed and washed (wash after measuring)
- 3/4 cup sugar
- 3/4 teaspoon kosher salt
- 6 egg yolks
- 1 1/2 cups chopped Oreos (about 15)
Procedures
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1
In a heavy saucepan, bring cream and milk to a simmer. Remove from heat and stir in mint leaves. Cover and let steep for 2 hours.
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2
Remove mint from cream with a fine mesh strainer, and press lightly on leaves with the back of a spoon to extract more mint flavor. Whisk in sugar, salt, and egg yolks until well combined.
-
3
Place saucepan on medium heat and cook, stirring frequently, until a custard forms and a swiped finger on the back of a spoon leaves a clean line. Remove from heat and strain into an airtight container. Refrigerate custard overnight.
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4
The next day, churn ice cream according to manufacturer's instructions. Remove from churn into a container and quickly stir in chopped Oreos. Chill in freezer for at least 3 hours before serving.
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