Black Raspberry Oreo Ice Cream (Print Version)
Smooth black raspberry base with plenty of Oreo crunch, perfect for cooling off during warm days.
# Ingredients:
→ Base
01 -
1 1/2 cups half and half
02 -
1 cup heavy cream
03 -
1/3 cup sugar, plus 1 tablespoon
04 -
1/4 teaspoon salt
05 -
4 egg yolks
06 -
3/4 cup seedless black raspberry jam
→ Mix-ins
07 -
20–25 Oreos, coarsely chopped
→ For Freezing
08 -
Ice
09 -
Rock salt
# Directions:
01 -
In a medium saucepan, combine half and half and heavy cream. Turn the heat to medium low and stir occasionally until it reaches a low simmer.
02 -
In a medium bowl, whisk together sugar, salt, and egg yolks until combined.
03 -
Carefully temper the eggs by slowly whisking in hot cream while continuously whisking. Once half of the cream is incorporated, return the mixture to the saucepan.
04 -
Heat the mixture over medium low while stirring constantly for 5 minutes, until it thickens and coats the back of a spoon. Remove from heat and stir in black raspberry jam until smooth.
05 -
Press plastic wrap onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled for 2–3 hours.
06 -
Churn the chilled custard in an ice cream maker according to your machine’s instructions. Use ice and rock salt if using a traditional ice cream maker.
07 -
Coarsely chop Oreos into a mixture of large chunks and finer pieces.
08 -
Once the ice cream reaches soft-serve consistency, stir in the chopped Oreos. Transfer to a sealed container and freeze for 3 hours until fully set.
09 -
For softer Oreos, allow ice cream to sit in the freezer for 48–72 hours before serving.
# Notes:
01 -
Avoid overcooking the custard to prevent curdling.
02 -
Plastic wrap directly on the custard ensures it cools without forming a skin.
03 -
Old-fashioned ice cream makers require rock salt for proper freezing.