Coffee Oreo Ice Cream

makes 8 servings

recipe adapted from Jeni’s Splendid Ice Cream

  • 2 1/2 cups whole milk
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 1 1/2  cups heavy cream
  • 3/4 cup granulated sugar
  • 3 tablespoons light corn syrup
  • 1/4 cup coffee beans, coarsely ground (use dark roast!)
  • 1.5 oz. (3 tablespoons) cream cheese
  • 12 oreo cookies, smashed into chunks

 

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk, cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, remove from the heat and add in the ground coffee. Let steep for about 5 minutes.  Strain the coffee through a strainer with a layer of cheesecloth (I used a nut milk bag!). Discard the grounds and return the mixture to the saucepan.  Stir in the slurry and bring to a boil over medium-high heat, cook until slightly thickened, about 2 minutes.  Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk cream cheese into the remaining milk mixture until well combined.

Let mixture cool for at least 5 minutes and transfer into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Add the crushed Oreos to the maker at the end of the cycle and stir until well combined- no longer than a minute. Transfer ice cream to a storage container and freeze for at least 2 hours before serving. Serve with an Oreo for good measure!