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+ servings
Peanut Butter Cup Oreo Cookie Ice Cream
Servings: 1 1/2 quarts
Author: Mary Ann Dwyer
  • 3 cups half and half
  • 1 cup heavy cream
  • 8 egg yolks
  • 9 ounces granulated sugar
  • 2 tsp. vanilla extract
  • 1 12.2 ounce package of Reese's Peanut Butter Cup Oreo Cookies slightly crushed
  1. Combine the half and half and heavy cream in medium saucepan. Heat over medium heat stirring occasionally. Bring the mixture to a simmer then remove from heat and set aside.
  2. Whisk the egg yolks in a medium bowl until light in color and smooth. Add the sugar slowly and whisk to combine. Add the cream mixture to the egg mixture in small amounts until you have included about half the mixture. Whisk in the remainder of the cream mixture and return to the saucepan over low heat. Cook, stirring often until mixture reaches 175 degrees. At this stage the mixture will be slightly thickened and will coat the back of a spoon. Remove from heat and pour into container. Let cool on counter for 30 minutes. Stir in the vanilla, cover and place in refrigerator overnight.
  3. Pour into an ice cream maker and process according to the manufacturer's directions. (about 20-30 minutes depending on your machine) Add the crushed cookies during the last 2-3 minutes of mixing. Place mixture in a shallow airtight container and freeze for 3-4 hours for a firmer consistency.