Ingredients

The following ingredients have 4 Servings
  • 1½ cups whole milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • 2 Tbsp ground espresso
  • 4 large egg yolks
  • 16 Birthday Cake Oreo Cookies, (crushed)
  • 1/2 cup rainbow sprinkles

Instruction

  • Heat milk, cream, sugar, salt, and espresso in a medium-sized saucepan over medium heat.
  • Stir constantly, until the mixture just reaches the point of simmer. Remove from heat.
  • While milk is heating, lightly whisk egg yolks in a separate medium-sized bowl.
  • Pour half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so.
  • Then pour the egg/milk mixture back into the pan with the rest of the milk.
  • Continue to cook over low heat, while stirring with a wooden spoon. Stir for about 3-5 minutes, until the mixture thickens enough to coat the back of the spoon. Remove the saucepan from heat.
  • Strain egg/milk mixture into a separate large bowl.
  • Cover bowl with plastic wrap, making sure plastic wrap is touching top of the liquid so skin does not form, and refrigerate for at least 4 hours.
  • Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in Birthday Cake Oreo Cookies and sprinkles when ice cream is almost done processing.
  • Place ice cream in airtight containers and put in freezer for at least 4 hours to continue to harden.