COFFEE-OREO ICE CREAM

COFFEE-OREO ICE CREAM

Yield: Serves 6

Ingredients:

2 cups heavy cream

1 cup whole milk

1 Tahitian vanilla bean, split and scraped

7 egg yolks

1/2 cup plus 2 tablespoons sugar

4 teaspoons medium grind coffee

1/4 teaspoon vanilla extract

1/2 teaspoon kosher salt, or to taste

1 1/2 cups crushed Oreo sandwich cookies 

Instructions:

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.

In a bowl, whisk egg yolks, sugar, and coffee together until pale in color and thick. Pour about 1/3 of dairy into egg yolks, whisking constantly, then transfer yolk mixture back to saucepan.

Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.

Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold. Churn in ice cream maker according to manufacturer's instructions, adding Oreos in last minute of churning, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.