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Warm half and half, salt and sugar mixture over medium heat.
Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Strain the custard into the heavy cream. Discard what is left on the strainer.
Add vanilla extract, stir to combine.
Transfer to an airtight container and chill completely in the fridge (preferably overnight).
Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add crushed Oreos.
Continue churning until thick and frozen.
Transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies.
Freeze until hardened.
Serve and enjoy!