While in the shop, I would have a little of this ice cream every day. Steeping the cream with the freshly ground espresso beans and then mixing in the chopped Oreos after freezing is the perfect pairing. Putting a scoop in your morning latte is divine too.
4 c.......Whole milk
1/3 c.....Coarse ground espresso
1 c....... Organic cane sugar
1/2 tsp... Kosher salt
1/2 c......Egg yolks (8 large)
1 c........Chopped Oreos
Combine milk, cream, sugar, and salt in medium sauce-pan. Whisk in course ground espresso (french
press course ground is best). In a separate bowl, whisk separated egg yolks.
COOKING THE BASE
Place sauce-pan over medium heat and warm to 120°F using a candy thermometer to continually
check temperature. When the base reaches desired temperature, remove from heat, cover, and
let steep for 20 minutes. After 20 minutes, pour base through medium sieve into large, clean bowl.
Press grounds into sieve with a spatula to squeeze out extra base. Rinse out sauce pan. Pour strained
base back into the saucepan and place over medium heat.
Slowly pour the whisked egg yolks into the cream mixture while continually whisking. Heat base to
160°F stirring occasionally. Once the base reaches 160°F, continually stir and scape the bottom of the
pan until temperature reaches 192°F. At this point, the base will look slightly ‘puffy’ and will coat the
back of a wooden spoon or spatula. Remove from the heat.
Once base has reached temperature, immediately pour through a medium mesh sieve into a bowl
resting in an ice bath. Let cool for 20 minutes or until room temp. Stir occasionally. Place base in the
refrigerator to complete cooling to 40°F. The base can be stored in the refrigerator for a couple days
Pour base into freezing basin of your ice cream maker and freeze according to the directions. Once it
is frozen, soft serve consistency, pull out half of the base and place in your freezer container. Add a
1/2 cup of chopped Oreos. Lightly mix in Oreos using an up and down motion with an ice cream
spade. Layer the remaining base on top and add more chopped Oreos. Again lightly mix. Be sure to
mix quickly, so that the base does not melt. Sprinkle more chopped Oreos on top. Cover and freeze.
It will take 2-6 hours to freeze depending on your freezer and desired firmness.