COMBINE INGREDIENTS

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.

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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.

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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.

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COOLING

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

before freezing.

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FREEZING

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.

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