I’ve been on the hunt for a good homemade mint ice cream for a while, and finally, I’ve found it – this ice cream was fantastic! It had a great creamy texture; I scooped it straight from the freezer without issue, but it wasn’t so soft it melted into a giant puddle within a few minutes. The flavor was minty without crossing the line to medicinal, very refreshing. I skipped the food coloring, but if you prefer your mint ice cream to be green, go ahead and add a few drops to the custard before you churn it. I don’t love Oreos plain, but they’re one of my favorite ice cream mix-ins so I used them instead of chocolate chips here. There’s nothing worse than getting store-bought ice cream, or even ice cream at a local shop and finding barely any mix-ins, which is yet another reason homemade ice cream is so awesome – add as many Oreos as you want!
By Tracey
Mint Oreo Ice Cream
adapted from My Kitchen Addiction
Ingredients:
- 2 cups heavy cream, divided
- 1 1/2 cups whole milk
- 4 egg yolks
- 3/4 cup granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 2/3-1 cup chopped Oreos
Directions:
Add 1 cup of the heavy cream to a large heatproof bowl. Set a mesh strainer over the top of the bowl.
Warm the remaining 1 cup of heavy cream and the whole milk in a medium saucepan. Meanwhile, in a medium heatproof bowl, whisk the egg yolks, sugar and salt together. Slowly pour the warm milk mixture into the bowl with the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).
Pour the custard through the strainer into the bowl with the heavy cream. Stir to incorporate, then mix in the vanilla and peppermint extracts. Cover and chill the mixture thoroughly in your refrigerator (I always have the best results when I chill overnight). Add the chopped Oreos to a bowl, cover and refrigerate while the custard chills.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. When the ice cream reaches soft serve consistency, add the chopped Oreos and continue churning until incorporated, another minute or two. Store in an airtight container in your freezer.
