Homemade Oreo Ice Cream

3 cups half-and-half
6 egg yolks
2/3 cup sugar
2 teaspoons vanilla extract
12 - 15 Double Stuffed Oreo Cookies, roughly chopped

Heat the half-and-half in a sauce pan, over medium heat, until bubbles forms around the edges. Beat the egg yolks and sugar, on medium high speed,
until combined and forms yellow ribbons. Reduce the mixer to low speed. Slowly add the hot half-and-half to the egg mixture until well combined. It
is important to pour slowly to prevent the eggs from curdling.

Pour the combined liquid back into the sauce pan and cook over medium-low heat. Stir constantly for about 5 - 8 minutes until thickened and coats the
back of the spoon. Pour the liquid through a fine-meshed sleeve into a bowl. Add the vanilla and chill in the refrigerator until completely cooled.
Pour the cream into the ice-cream machine and freeze according to the manufacturer.s directions. In the last 15 minutes of the churning process, add
the chopped Oreos. Spoon into a lidded container and freeze until completely hardened. The freezing should take about 2 hours.

Makes about 1 quart.

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