Golden Oreo Ice Cream

After making the simple vanilla bean ice cream recently, I thought that recipe would be a really good base for a Cookies and Cream ice cream.  I bought the ingredients to make it, not bothering to buy Oreos, because I usually keep some on hand for cooking with (I don't like to eat Oreos unless it's in ice cream, or Oreo truffles sometimes).  Well, I didn't have any regular Oreos, but I did have a package of Golden Oreos.  My husband suggested that they'd be just as good as the regular in an ice cream recipe, so I gave it a go.  This ice cream was delicious!  (Well, what ice cream isn't.... really?)  

Golden Oreo Ice Cream

adapted from this recipe (base recipe from David Lebovitz)

1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream, divided

Pinch of salt
1 vanilla bean, split in half lengthwise
6 egg yolks
¾ teaspoon vanilla extract

15 (or so) Golden Oreos, coarsley chopped

1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved.  Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well.  Cover, remove from the heat and let steep at room temperature for 30 minutes.

2. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl (I use my KitchenAid).  Slowly pour the warmed milk mixture into the egg yolks, whisking constantly.  Scrape the mixture back into the saucepan.

3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes.  The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.

4. Pour the custard through the fine-mesh sieve and stir it into the cream.  Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath.  (I skip the ice bath.) Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

5. When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container, and stir in the Oreos.  Store in the freezer (if you don't store in the freezer for a few hours, and eat right away, the Oreos will be crunchy instead of soft and melty like they should be). 

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