Homemade custard based coffee ice cream with chunks of Oreo cookies throughout.
Keyword: Ice cream
1/4Clight brown sugar
5large egg yolks
1-1 1/2COreo cookie pieces
Combine whole milk, 1 cup heavy cream, sugars and salt in a medium saucepan, cooking over medium heat until sugars have dissolved. Add vanilla and coffee syrup, stir gently to combine. Continue to cook until heated through and steaming.
In a small bowl, whisk egg yolks. Slowly drizzle 1 cup hot liquid into egg yolks, whisking continuously. Return egg mixture to saucepan. Cook until mixture coats the back of a spatula or wooden spoon.
Add remaining 1 cup heavy cream to a medium bowl. Pour warm cream mixture through a mesh strainer into remaining heavy cream. Place bowl in an ice bath, stirring until cooled. Cover and chill thoroughly, 4-6 hours or overnight.
Churn ice cream according to manufacturer's directions. In last 5 minutes, begin adding cookie pieces a little at a time. Transfer to a freezer safe container, cover and freeze until firm, at least 4-6 hours or more.
Recipe serves 4-6, yields roughly 1 quart. An original recipe from Baked by Rachel
Cookies and Coffee Ice Cream - https://www.bakedbyrachel.com/cookies-and-coffee-ice-cream/