This Might Be the Best Ice Cream Flavor Ever… (Coffee Oreo)

Ingredients

• 2 cups Heavy Cream (full‑fat, cold)
• 0.75 cup Whole Milk (reduced amount to keep water low)
• 0.75 cup Granulated Sugar (adjust for sweetness; optional if you prefer less sweet)
• 2 tablespoons Powdered Milk (dry milk powder improves texture and smoothness)
• 1 pinch Kosher Salt (enhances flavor)
• 1 teaspoon Vanilla Paste (gives specks of vanilla in the ice cream)
• 5 large Egg Yolks (room temperature)
• 3 pods Cometeer Coffee Pods (flash‑frozen) (about 5 tbsp liquid; intense coffee flavor with minimal water)
• 6 ounces Oreo Cookies (roughly 15 cookies; broken into pieces, reserve some whole for topping)
• 2 tablespoons Milk (for serving) (optional coffee‑milk pour‑over)

Instructions

1. Gather and Measure Ingredients

   Measure all dairy, sugar, powdered milk, salt, vanilla paste, egg yolks, coffee pods, and Oreo cookies. Set aside the portion of sugar that will be whisked with the yolks.

   Time: PT5M

2. Heat Dairy Base

   Combine heavy cream, milk, half of the sugar, salt, powdered milk, and vanilla paste in a medium saucepan. Heat over medium until just simmering, stirring to dissolve the sugar.

   Time: PT5M

3. Whisk Egg Yolks with Remaining Sugar

   In a mixing bowl, whisk the 5 egg yolks with the remaining sugar until the mixture lightens slightly and becomes pale.

   Time: PT2M

4. Temper the Yolks

   Gradually pour about two‑thirds of the hot dairy mixture into the yolk‑sugar mixture while whisking constantly to raise the temperature without cooking the eggs.

   Time: PT2M

5. Combine and Cook Custard

   Return the tempered yolk mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard reaches 170°F (77°C).

   Time: PT7M

   Temperature: 170°F

6. Add Concentrated Coffee

   Remove the saucepan from heat. Rinse the three Cometeer coffee pods under a splash of warm water to loosen the frozen coffee, then stir the contents (about 5 tbsp liquid) directly into the hot custard.

   Time: PT1M

7. Strain the Custard

   Pass the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits.

   Time: PT2M

8. Ice‑Bath Chill

   Set a metal bowl in a larger bowl filled with ice and a third of cold water. Place the strained custard in the metal bowl and stir continuously until the mixture is cool to the touch.

   Time: PT10M

9. Brief Refrigeration

   Transfer the chilled custard to a container, cover, and refrigerate for about 10 minutes while the ice cream maker’s freezer bowl finishes freezing.

   Time: PT10M

10. Churn the Ice Cream

    Pour the cold custard into the ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes) until it reaches a soft‑serve consistency.

    Time: PT20M

11. Add Oreo Pieces

    Break the Oreo cookies into a mix of small crumbs and larger chunks. About 4 oz go into the churn during the last 2 minutes; reserve the remaining 2 oz for topping.

    Time: PT2M

12. Freeze to Firm Up

    Transfer the churned ice cream to a pre‑frozen metal pan, smooth the top, sprinkle the reserved Oreo pieces, and press lightly. Cover and freeze for at least 2 hours until solid.

    Time: PT120M

13. Serve (Optional Coffee‑Milk Pour‑Over)

    Let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop into serving glasses, drizzle with a splash of cold milk and an extra shot of espresso or diluted coffee if desired.

    Time: PT2M

Nutrition Facts

Calories

575

Protein

6 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g