Mint Oreo Ice Cream

Mint Oreo Ice Cream
  • Yield:makes 1 quart
  • Active time:1 hour
  • Total time:3 hours, plus an overnight chill
  • Rated: 1.0
This recipe appears in:
Scooped: 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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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)

Directions

  1. 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.

  2. 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. 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.

  4. 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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