How to Make Homemade Coffee Oreo Ice Cream

Probably the BEST ice cream I've had in a long, long time... I share with you how to make it at home! Coffee, Oreo, Ice Cream... what's not to love?!

🍦Ice Cream Maker Attachment for KitchenAid Stand Mixer: https://amzn.to/3JQxNIX

🍦 Handle the Heat French Vanilla Ice Cream: https://handletheheat.com/how-to-make-ice-cream/
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COFFEE OREO ICE CREAM RECIPE
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Per 1/2 cup serving
203 Calories - 14.7g Fat - 15.4g Carbs - 2.4g Protein

INGREDIENTS:
2 cups heavy cream, divided
1 cup milk
2/3 cups sugar
Pinch kosher salt
4 tsp instant coffee
6 large egg yolks
10 Oreo cookies, crushed
2 tablespoons Golden Rum

DIRECTIONS:
1. Heat 1 cup of the cream, milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming but not boiling. Stir in the instant coffee until it is dissolved.
2. Pour the remaining 1 cup of cream into a medium sized bowl. Set it in an ice water bath in a larger bowl. Set a mesh sieve on top of the bowls. Set aside.
3. In a separate bowl, whisk the egg yolks together. Slowly pour the heated cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk but not scrambled by it. Pour the warmed egg yolks back into the sauce pan.
4. Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula so that you can run your finger across the coating and the coating not run. Be patient. This step can take 5 to 10 minutes.
5. Pour the custard through the sieve and stir it into the chilled cream. Chill the mixture thoroughly in the refrigerator (several hours or overnight), or just set the bowl with the custard in a new ice bath.
6. When thoroughly chilled and ready to put into your ice cream maker, add the rum and the Oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker directions.
7. Transfer the mixture to a plastic storage container and freeze until firm, at least 6 hours. Consume the ice cream within the first few days if you want a creamy texture (especially if you left out the rum). It may form ice crystals within a few days because it has no stabilizers. Mine has been fine for a couple weeks because I included the rum!
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