Coffee Ice Cream with Oreo Cookies

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Makes one quart of ice cream.


  • 6 egg yolks
  • 1 3/4 cup heavy cream
  • 2 cups whole milk
  • 3/4 cup sugar plus 2 tablespoons
  • 1 teaspoon salt
  • 3 tablespoons instant espresso powder
  • 1 tablespoon Kahlua
  • 1-1 1/2 cups of Oreo cookie pieces


Put the egg yolks in a large heatproof bowl and set aside.

In a medium saucepan, stir together the heavy cream, milk, sugar, salt, and instant espresso powder. Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.

Whisk the egg yolks until just combined (don’t overmix), then slowly stream in half of the hot coffee cream mixture while whisking constantly. Tranfer the egg mixture back to the medium saucepan containing the other half of the coffee cream mixture. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (about 175 degrees on an instant-read thermometer).

Remove from heat and strain the mixture through a fine mesh sieve into a bowl. Whisk in the Kahlua, and let mixture cool to room temperatue.

Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.

Pour into ice cream machine and freeze, following the manufacturer’s instructions. In last five minutes, add Oreo cookie pieces. Transer to a freezer-safe container, cover, and freeze until firm.

If you don’t have an ice cream machine, follow these instructions on how to make homemade ice cream without an ice cream maker: 

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).

2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a freezer-safe bowl or container (if not already in one). Cover tightly with plastic wrap or an airtight cover. Place in the freezer and allow to freeze for 2 hours.

3. Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for 2 more hours.

4. Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If the ice cream has thickened properly, stir in any add-ins at this point (chocolate chips, cookie chunks, etc.). Do not beat with the hand mixer after the add-ins have been mixed in.

5. Pour into a plastic airtight freezer container, leaving at least ½-inch space at the top. Cover and place the container in the freezer and allow the ice cream to freeze until firm.


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