Description
Ina Garten’s milk chocolate Oreo ice cream blends rich chocolate with classic cookie crunch. Smooth, creamy textures and intense chocolate notes invite you to savor each refreshing spoonful.
Ingredients
Scale
- 2 cups (150 g) oreo cookies, roughly chopped (15 cookies)
- 8 oz (225 g) milk chocolate, such as Green & Black’s, finely chopped
- 1.5 cups (360 ml) heavy cream
- 1.5 cups (360 ml) whole milk
- 0.75 cup (150 g) sugar
- 4 extra-large egg yolks
- 2 tbsps (15 g) cocoa powder, such as Valrhona
- 1 tsp (5 ml) pure vanilla extract
- 2 tsps (10 ml) cognac or brandy
- 0.5 tsp (3 g) kosher salt
- 0.5 tsp (1 g) cornstarch
Instructions
- Chocolate Preparation: Construct a double boiler and melt milk chocolate with heavy cream, stirring until achieving a glossy, smooth consistency.
- Custard Foundation: Warm milk, sugar, and salt in a saucepan. Simultaneously whisk egg yolks and cornstarch in a separate bowl until pale and integrated.
- Tempering Process: Gradually stream hot milk into egg mixture while continuously whisking. Return combined liquid to saucepan and cook over medium-low heat, constantly stirring to prevent scorching.
- Custard Development: Cook until mixture thickens to a velvety texture that coats a wooden spoon, creating a clear path when a finger is drawn across its surface.
- Flavor Integration: Remove from heat, strain through fine-mesh sieve into chocolate mixture. Whisk in vanilla extract, cocoa powder, and Cognac until perfectly uniform and silky.
- Cooling Phase: Rapidly chill the chocolate custard using an ice bath or refrigeration, ensuring complete temperature reduction before churning.
- Churning Technique: Pour cold mixture into ice cream maker and churn for 20-25 minutes until reaching soft-serve consistency. During final churning minutes, introduce chopped Oreo cookies for even distribution.
- Freezing Completion: Transfer churned ice cream to a freezer-safe container, smooth surface, and freeze for minimum 4 hours until firm.
- Serving Recommendation: Allow ice cream to rest at room temperature for 3-5 minutes before serving to enhance scooping and creamy texture.
Notes
- Prevent Chocolate Burning: Use gentle, low heat when melting chocolate to avoid scorching and maintain a glossy, smooth texture.
- Master Egg Tempering: Slowly stream hot milk into egg yolks while whisking constantly to prevent curdling and ensure a silky custard base.
- Watch Custard Thickness: Cook custard until it coats the back of a spoon, creating a clear path when you draw a finger across – this indicates perfect consistency.
- Chill Thoroughly: Cool custard completely before churning to guarantee a creamy, smooth ice cream texture and optimal freezing results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks, Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 471
- Sugar: 33 g
- Sodium: 85 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 122 mg