Ingredients:

  • 2 cups (473 ml) Heavy Cream (Churned Method)
  • 1 cup (237 ml) Whole Milk (Churned Method)
  • ¾ cup (150g) Granulated Sugar (Churned Method)
  • ⅛ teaspoon (0.5 ml) Sea Salt (Churned Method)
  • 1 Vanilla Bean, split and scraped (or 2 teaspoons Vanilla Extract) (Churned Method)
  • 6 Large Egg Yolks (Churned Method)
  • 2 cups (473 ml) Heavy Cream, very cold (No-Churn Method)
  • 1 (14 ounce/397g) can Sweetened Condensed Milk (No-Churn Method)
  • 1 teaspoon (5 ml) Vanilla Extract (No-Churn Method)
  • 18-20 Chocolate Sandwich Cookies (like Oreo), coarsely chopped. (About 1 ½ cups)

Instructions:

  1. Churned Method: 1. Infuse the Cream: Combine heavy cream, milk, sugar, salt, and vanilla bean (or extract) in a saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming, but not boiling.
  2. 2. Temper the Egg Yolks: In a separate bowl, whisk egg yolks. Slowly drizzle a small amount of the warm cream mixture into the yolks while whisking constantly to temper them.
  3. 3. Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of a spoon (about 170-175°F or 77-79°C). Do not boil.
  4. 4. Chill the Base: Strain the custard base through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  5. 5. Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
  6. 6. Fold in the Cookies: In the last few minutes of churning, or after churning, gently fold in the chopped chocolate sandwich cookies.
  7. 7. Freeze: Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden completely.
  8. No-Churn Method: 1. Whip the Cream: In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
  9. 2. Combine and Fold: Gently fold in the sweetened condensed milk and vanilla extract until just combined. Do not overmix.
  10. 3. Fold in the Cookies: Gently fold in the chopped chocolate sandwich cookies.
  11. 4. Freeze: Pour the mixture into a loaf pan lined with parchment paper. Freeze for at least 6 hours, or preferably overnight, until firm.