This ice cream may look like plain chocolate, but it's not—it's a super concentrated version of cookies 'n' cream. Its rich flavor and color come from crushed Oreo wafers (which you can feel free to buy or make from scratch), with a handful of crushed sandwich cookies folded in at the end. It tastes just like Oreos, but in a creamy, scoop-shop form.
Why It Works
- Using more milk than cream offsets the richness of the cookie crumbs.
- Cooking the crumbs in the custard base ensures they dissolve fully, for an ice cream that churns up silky-smooth.
- A water bath jump-starts the cooling process, so the base can chill faster in the fridge.
- Yield:makes 1 quart
- Active time: 25 minutes
- Total time:5 hours
- 5 1/2 ounces plain or Toasted Sugar (about 3/4 cup; 145g)
- 4 ounces egg yolk (about 1/2 cup; 110g), from about 8 large eggs
- 3/4 teaspoon (3g) Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume or use the same weight
- 6 3/4 ounces Oreo wafer crumbs (about 1 1/2 cups; 190g), from store-bought or homemade cookies
- 11 ounces whole milk (about 1 1/4 cups plus 2 tablespoons; 310g)
- 9 ounces heavy cream (about 1 cup plus 2 tablespoons; 255g)
- 1/4 ounce vanilla extract (about 1/2 tablespoon; 7g)
- 3 ounces roughly chopped Oreo sandwich cookies (about 1/2 cup; 85g), from store-bought or homemade cookies (optional)
Combine sugar, egg yolks, and salt in a 3-quart stainless steel saucier, then whisk in cookie crumbs, milk, and cream. Cook over medium-low heat for a few minutes, until warm to the touch. Increase heat to medium and cook, stirring and scraping constantly with a flexible spatula, until you can see steam rising from the custard and it registers 155°F (68°C) on an instant-read thermometer, about 8 minutes. Pour through a fine-mesh sieve into a large stainless steel bowl, pressing gently with a flexible spatula to release the liquid trapped in the crumbs, then stir in the vanilla.
Fill a sink compartment or extra-large bowl with a few inches of ice water and place bowl with custard inside, stirring from time to time, until cool, about 30 minutes. Cover and refrigerate until no warmer than 40°F (4°C), about 4 hours. (The ice cream base can be kept refrigerated for up to 1 week.) Churn in an ice cream machine according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.
When ice cream looks thick and light, shut off the machine; if desired, fold in crushed cookies with the chilled spatula, then transfer ice cream to the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until hard, about 4 hours.