Ingredients

The following ingredients have 4 Servings
  • 2 cups half-and-half
  • 2 cups heavy whipping cream (divided)
  • ¾ cup granulated sugar
  • ½ cup cocoa powder
  • ⅛ teaspoon salt
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 20 Golden Oreo cookies ((or regular Oreos), crushed plus extra for topping)
  • ½ cup miniature chocolate Oreo cookies (plus extra for topping)

Instruction

  • In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and salt and whisk until dissolved.  Add the cocoa powder, whisking until the cocoa powder is fully incorporated.
  • While the cream mixture heats, add the egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot mixture into the cream and egg yolks, whisking continuously. (Note 1)
  • Slowly pour the egg yolk mixture back into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the mixture.
  • Strain the mixture into a heat-proof bowl. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. (Note 2)
  • Refrigerate until completely chilled. (Note 3)
  • Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container. (Note 4) Fold in crushed cookies.  Freeze until firm, approximately 3-4 hours. Top with extra cookies if desired.
  • Store, tightly covered, in the freezer for up to two weeks.