Dark Chocolate Oreo Ice Cream

By: Christy

 

I hope everyone had a great labor day weekend! I got to spend my long weekend with family and friends, so it really couldn’t have gotten much better! Saturday in Nashville was a big deal for all of us Kentuckians because of the UK vs WKU football game at LP stadium. The game brought in almost 48000 watchers to the stadium and thousands more were packed into the bars downtown. Let’s just say it was blue and red madness in Nashville for a 24 hour period! So of course since BigCat is a University of Kentucky Alum, and my dad is a Western University Alum, they had their hearts set on going. I don’t need too many excuses to make a good meal, so Saturday afternoon we had a pregame feast that included my ice cream recipe for this week on the menu. If you were out an about on Saturday you probably noticed it was miserably hot outside so this rich chocolate ice cream really hit the spot!

 

I spent the rest of the weekend at KY lake with the other Buttercream Bakers. Mom made her butter pecan ice cream she posted about yesterday. It was SO good! I told her it was a 10 out of 10! I got to share a cup of it with my almost 3 year old nephew (Sarah’s son) and he was so adorable coming up for more bites. He absolutely loved it! That’s one thing that’s so awesome about homemade ice cream… the memories made around making and eating it!

 

Enjoy!

Ingredients:

1 1/2 cups heavy cream

1 1/2 cups milk (preferably whole)

1/2 cup unsweetened dark cocoa powder

4 ounces semi-sweet chocolate chips

4 large egg yolks

3/4 cup granulated cane sugar

1 teaspoon vanilla extract

1 sleeve of oreos, broken into chunks

Combine cream and milk in a saucepan. Bring to a simmer over medium heat. Remove the milk from heat and whisk in the cocoa until well incorporated. Follow by adding the chocolate chips. Whisk until the mixture is melted and smooth.

 

Whisk egg yolks in another bowl. Gradually add sugar and whisk for ~3 minutes until the mixture is a thick pale yellow. Slowly temper the eggs but slowly pouring the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn't scramble the egg mixture.

 

Pour the chocolate mixture back into the saucepan cooking on low heat stirring slowly with a  wooden spoon. The mixture will thicken slightly in about 5-6 minutes. Remove from heat and strain mixture into a heatproof bowl. Stir in the vanilla extract and oreo chunks into the chocolate base. Let chill for 20 minutes before placing in refrigerator to cool for 3 hours minimum before freezing the mixture in an ice-cream maker.

 

Adapted from Yummly