Fresh mint takes this spin on Cookies n' Cream to the next level.
Read more: Scooped: Mint Oreo Ice Cream
- Yield:makes 1 quart
- Active time: 1 hour
- Total time:3 hours, plus an overnight chill
- 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)
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.
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.
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.
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.