The night before you plan to churn ice cream:
In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended.
Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt.
Cover and chill thoroughly, at least 8 hours.
The next day:
Assemble and engage freeze bowl, dasher, and drive assembly according to the manufacturers instructions. Turn to Stir (speed 1). Using a container with a spout, pour ice cream mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency.
During the last 5 minutes of churning add ¾ of the crushed oreo's to the mix. Immediately transfer half the ice cream to freezer dish followed by some of the remaining crushed oreos. Then, pour the remaining ice cream mix into the dish followed by the remaining crushed oreos. Close the lid and freeze for 6-8 hours.
No Churn OREO Ice Cream
- Batter - Cookies and cream also known as OREO ice cream is super easy to make, and the base of it is the French Vanilla mix. I like to make the french vanilla batter and then save half (1 quart) of the batter as french vanilla. In the other quart, I add the cookies into the batter. That way we get the best of two worlds and only have 2 quarts of ice cream versus 4 quarts!
- Time - Making homemade ice cream with a custard basis means you need to be patient. This process takes 36-48 hours depending on when you start making the batter.
- Yield - This recipe yields 2 quarts of ice cream which equals to about 16, half cup servings.
- Using a stand mixer fitted with a whisk attachment (or a handheld mixer), add 2 cups heavy whipping cream and ½-cup condensed milk. Gradually increase the speed to high and beat for one minute.
- Stop the mixer, remove the bowl from the stand, and mix in 10crushed Oreo cookies.
- Pour ⅓ of the thick ice cream mixture into a freezer-safe container, sprinkle with an additional 3 crushed Oreo cookies, and repeat two more times (divided 7 more crushed OREOs) until all the batter and crushed cookies are used up.
- Freeze for at least 4 hours (8 hours is best). Scoop the ice cream and enjoy once frozen.
Serving: 0.5c | Calories: 328kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 121mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg