Peanut Butter Oreo Ice Cream
Recipe GLPR542fb073adf4c4
A rich and creamy homemade ice cream featuring smooth peanut butter as the base, combined with chunks of cream-filled sandwich cookies for bursts of sweet contrast. Made with a silky custard foundation and churned to perfection, this frozen dessert delivers indulgent peanut butter flavor with delightful cookie pieces in every spoonful.
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Ingredients
½ cup creamy peanut butter
5 large egg yolks, at room temperature
¾ cup granulated sugar, divided
1¾ cups heavy cream
½ teaspoon kosher salt
½ package cream-filled sandwich cookies (such as Oreo), roughly chopped
¾ cup whole milk
Directions
In a medium heatproof bowl, lightly whisk the egg yolks with ¼ cup plus 2 tablespoons sugar until just combined, breaking up the yolks. Set aside. Place the creamy peanut butter in a large heatproof bowl and position a fine-mesh strainer over it; set aside.
In a medium saucepan over medium-high heat, combine the remaining sugar, heavy cream, whole milk, and kosher salt. Warm the mixture, stirring occasionally, until the sugar dissolves and the mixture just begins to steam. Reduce the heat to medium.
Slowly ladle about ¼ cup of the warm cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from cooking. Continue adding the cream mixture in small amounts, whisking after each addition, until the egg mixture reaches approximately the same temperature as the cream mixture.
Slowly pour the tempered egg mixture into the saucepan with the remaining cream mixture, whisking constantly to combine. Cook over medium heat, stirring continuously with a rubber spatula, until the custard thickens enough to coat the back of the spatula, about 5 minutes. The internal temperature should reach 160°F.
Pour the hot custard through the strainer into the bowl with the peanut butter. Whisk until fully combined and smooth; some small peanut butter pieces may remain, which is fine. Set the bowl in an ice bath (a larger bowl filled with ice water) and stir occasionally until the custard cools to room temperature.
Cover the cooled custard and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the custard in an ice cream maker following the manufacturer's instructions. During the final stages of churning, fold in the roughly chopped sandwich cookies.
Transfer the ice cream to a freezer-safe container and freeze for at least 6 hours before serving.
