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!