CHOCOLATE-MINT OREO ICE CREAM
4 cups whole milk
1 3/4 cups sugar, divided use
12 egg yolks
2/3 cup Dutch-processed cocoa powder
4 oz. premium semisweet chocolate chips
2 cups heavy (whipping) cream
4 tsp. peppermint extract
1 (1 lb.) bag Oreo cookies
Heat milk and 3/4 cup sugar to 175 degrees F in a large saucepan.
In an electric mixer, beat remaining sugar with egg yolks until mixture is pale and thickens, about 2 minutes. Add cocoa powder into yolk mixture. Beat until mixture is smooth. Slowly whisk 1 cup of hot milk mixture into beaten yolks. Then gradually add yolk mixture into the rest of the hot milk.
Heat this mixture on medium-low, stirring constantly, for 8 to 10 minutes (or to 180 degrees). Remove saucepan from heat and stir in chocolate chips until they are completely melted.
Using cheesecloth, strain custard into a plastic or nonreactive metal bowl. Stir in cream and peppermint extract. Place bowl in larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate for 4 to 8 hours.
Coarsely break up a little less than a 1-pound package of Oreo cookies and refrigerate.
WHEN READY TO MAKE THE ICE CREAM:
Pour chilled custard into ice cream maker and churn until frozen. Just before ice cream is ready, add the cold, crushed Oreos. Churn until done.
Makes a little more than 2 quarts.
Adapted from source: Mitzi Barber, Cooks Illustrated
4 cups whole milk
1 3/4 cups sugar, divided use
12 egg yolks
2/3 cup Dutch-processed cocoa powder
4 oz. premium semisweet chocolate chips
2 cups heavy (whipping) cream
4 tsp. peppermint extract
1 (1 lb.) bag Oreo cookies
Heat milk and 3/4 cup sugar to 175 degrees F in a large saucepan.
In an electric mixer, beat remaining sugar with egg yolks until mixture is pale and thickens, about 2 minutes. Add cocoa powder into yolk mixture. Beat until mixture is smooth. Slowly whisk 1 cup of hot milk mixture into beaten yolks. Then gradually add yolk mixture into the rest of the hot milk.
Heat this mixture on medium-low, stirring constantly, for 8 to 10 minutes (or to 180 degrees). Remove saucepan from heat and stir in chocolate chips until they are completely melted.
Using cheesecloth, strain custard into a plastic or nonreactive metal bowl. Stir in cream and peppermint extract. Place bowl in larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate for 4 to 8 hours.
Coarsely break up a little less than a 1-pound package of Oreo cookies and refrigerate.
WHEN READY TO MAKE THE ICE CREAM:
Pour chilled custard into ice cream maker and churn until frozen. Just before ice cream is ready, add the cold, crushed Oreos. Churn until done.
Makes a little more than 2 quarts.
Adapted from source: Mitzi Barber, Cooks Illustrated
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