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Export 6 ingredients for grocery delivery
Step 1
Warm half and half, salt and sugar mixture over medium heat.
Step 2
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.
Step 3
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.
Step 4
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Step 5
Strain the custard into the heavy cream. Discard what is left on the strainer.
Step 6
Add vanilla extract, stir to combine.
Step 7
Transfer to an airtight container and chill completely in the fridge (preferably overnight).
Step 8
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.
Step 9
Continue churning until thick and frozen.
Step 10
Transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies.
Step 11
Freeze until hardened.
Step 12
Serve and enjoy!
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