Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coffee-Oreo Ice Cream
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- Level: Intermediate
- Total: 6 hr 15 min (plus freezing)
- Active: 40 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 331
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 135 mg
- Sodium
- 103 mg
Coffee Oreo is a beloved flavor at ice cream shops throughout New England, where the combination of coffee ice cream and chocolate sandwich cookies has become a summertime favorite. This homemade version steeps cracked coffee beans in heavy cream and milk for a bold coffee base that balances well with the sweetness of the Oreos, which add chocolatey flavor and a satisfying texture to every bite.
- Level: Intermediate
- Total: 6 hr 15 min (plus freezing)
- Active: 40 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 331
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 135 mg
- Sodium
- 103 mg
Ingredients
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Directions
- Put the coffee beans in a resealable bag and pound with a meat mallet or rolling pin until most of the beans are cracked but not finely crushed. Combine the heavy cream, milk and coffee beans in a medium saucepan and place over medium heat. Heat until small bubbles start forming at the edges, 4 to 6 minutes, then turn off the heat, stir and cover. Let steep for 1 hour.
- Meanwhile, place the Oreos in the same resealable bag and crush into small pieces.
- Strain the steeped heavy cream mixture through a fine-mesh sieve into a bowl; discard the beans. Rinse the saucepan and return the cream mixture to the saucepan. Whisk in the brown sugar and salt until dissolved. Heat over medium heat until the mixture just starts to simmer, 3 to 5 minutes. Remove from the heat.
- Nest a large bowl in another large bowl of ice water; set aside. Whisk the egg yolks and granulated sugar in a medium bowl. Ladle some of the hot cream mixture into the egg mixture, whisking to avoid scrambling the eggs; repeat until half of the cream mixture has been added, then pour everything back into the saucepan.
- Return the saucepan to medium heat. Cook, stirring constantly with a rubber spatula, until slightly thickened and the mixture coats the back of a spoon, 5 to 8 minutes. (It should register 180 degrees F on an instant-read thermometer.) Immediately strain through a fine-mesh sieve into the bowl set in the ice bath. Stir in the vanilla. Stir occasionally until the custard is cooled, about 15 minutes. Cover and refrigerate until very cold, 4 hours to overnight.
- Place a metal loaf pan in the freezer. When you’re ready to churn, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it’s the consistency of soft serve, 25 to 35 minutes. Add the crushed Oreos and continue churning for 1 minute to combine. Scrape into the chilled loaf pan. Press plastic wrap directly onto the surface and freeze until firm, 6 hours to overnight.
