Mint Oreo Cookies ‘n Cream Ice Cream

So I finally got around to doing something I’ve been meaning to do for MONTHS! Well actually, for over a year. I made homemade ice cream!

I got the ice cream maker attachment for my KitchenAid mixer for my wedding shower, ages ago. I was SOOO excited to make ice cream… and then Nick killed a deer. And then another. And then another. If you’ve ever made ice cream with an ice cream maker, you know that the gigantic bowl of the ice cream maker has to go in the freezer to chill. Well… when there’s 80 lbs of venison in your freezer, it doesn’t exactly leave much room for an ice cream bowl.

After the deer, we moved, and obviously didn’t drive the deer across the country (what we had left was given to friends). As soon as we moved here, we got a Costco membership. Also detrimental to freezer space.

So finally, finally, I have whittled down the goods in my freezer, forbidding Nick to make any absurd impulse meat purchases (ahem– stuffed ducks–)… and the bowl fit! Hooray!

I figured I’d start off kind of simple for my first try, so I used the cookies and cream ice cream recipe from– of all places– the ice cream attachment manual! But since my favorite ice creams are minty ones, I thought I’d mix it up a little with mint Oreos.

Mint Oreo Cookies ‘n Cream Ice Cream

(adapted from KitchenAid)

makes about 9 cups

• 2 1/2 cups half-and-half
• 8 egg yolks
• 1 cup sugar
• 2 1/2 cups whipping cream
• 4 tsp vanilla extract
• 1/8 tsp salt
• 1 1/2 cups chopped Mint Oreos

Heat the half-and-half in a medium saucepan over medium heat, stirring often, until very hot but not boiling. Remove from heat and set aside.

Beat eggs and sugar with an electric mixer (or KitchenAid with the whisk attachment), about 30 seconds, until blended and slightly thickened. While still mixing, VERY gradually add the half-and-half, and mix until blended. Return the half-and-half mixture to the saucepan and cook, stirring constantly, until small bubbles form around the edges, but do not boil.

Transfer the mixture to a large heat-proof bowl, and stir in whipping cream, vanilla and salt. Cover and chill at least 8 hours.

When the mixture is thoroughly chilled, freeze according to your ice cream maker’s instructions. Add the cookies in the last 1 to 2 minutes of freeze time. Transfer to an airtight container and freeze immediately.

The ice cream came out SO GREAT! I’ve had homemade ice cream before that was kind of icy, but this one was super creamy and rich. I was pretty impressed, and I’ll definitely be experimenting more with my ice cream maker!