Chocolate Ice Cream
 
 
Ingredients
  • ½ cup unsweetened cocoa powder
  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces sugar
  • 2 teaspoons pure vanilla extract
  • 20 Oreo cookies (filling removed), crushed
Instructions
  1. Start off by adding the cocoa powder in a saucepan over medium heat.
  2. Pour in the half and half and heavy cream. Whisk together until smooth. Bring to just a simmer and remove from heat.
  3. Whisk egg yolks in a bowl until they lighten in color.
  4. Now SLOWLY add the sugar until it pales in color. This will take a little while. If your arm hurts, you’re doing it right!
  5. Scoop small amounts of the chocolate mixture into the egg mixture while whisking vigorously. This is tempering the eggs. Once ⅓ of the chocolate mixture has been added to the eggs, pour the whole contents back into the sauce pan. Put the pan back on the heat and continue cooking on low until mixture reaches 170 degrees, coats the back of the spoon and remains separate when finger is drawn down the back.
  6. Let mixture cool to room temperature and stir in vanilla extract. Pop in the fridge until it cools down further to 40 degrees. This should take a few hours. Pour the cooled mixture into your ice cream maker and make according to the manufacturer's instructions.
  7. Once mixture has just about reached desired consistency, add in crumbled up Oreo cookies.
  8. Freeze or eat immediately as soft serve.
Notes
Recipe adapted from Alton Brown and Food Network.
Recipe by Sarah 'n Spice at https://sarahnspice.com/chocolate-ice-cream/