White sugar: We’re using white sugar rather than brown sugar to really let the Oreo flavor shine. Brown sugar adds a richer, more molasses flavor, which could make a fun variation. But for the standard recipe, let’s go with white sugar. Step-by-Step Instructions You now have the most perfect Oreo cookie ice cream. All that’s left is to grab a spoon. How to Serve Tempering the eggs is a must: Do not skip this step. This ensures the eggs slowly cook and don’t turn into scrambled eggs. Perfect Pairing Step 3: Once the milk mixture reaches a simmer, we scoop some of the liquid into our egg yolks and whisk again (photo 3). We repeat this step several times. This is called tempering our eggs. If you have some extra Oreos on hand, I recommend crumbling a few extra to sprinkle on top. After all, you can't have enough Oreo pieces here.

Add in a few sprigs of fresh mint to the cream mixture and steep to make a mint Oreo ice cream. (See my fresh mint chocolate chip ice cream for more detailed directions.)Whisk in ½ cup cocoa powder when whisking the cream, milk and sugar to make a chocolate Oreo ice cream. Reconstituted Dried Skimmed 𝐌𝐢𝐥𝐤, 𝐌𝐢𝐥𝐤 Chocolate (29%) (𝐌𝐢𝐥𝐤, Sugar, Cocoa Butter, Cocoa Mass, Vegetable Fat (Palm), Emulsifiers (E442, E476), Flavourings), Chocolate Flavoured Sandwich Biscuits (18%) (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Sugar, Palm Oil, Fat Reduced Cocoa Powder, Water, Glucose Syrup, Salt, Raising Agent (Sodium Bicarbonate), Flavouring), Sugar, Coconut Oil, Cream (from 𝐌𝐢𝐥𝐤), Crushed Biscuit Pieces (2.5%) (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Sugar, Rapeseed Oil, Fat Reduced Cocoa Powder (6.5%), Glucose-Fructose Syrup, 𝐖𝐡𝐞𝐚𝐭 Starch, Raising Agents (Potassium, Ammonium and Sodium Carbonates), Palm Oil, Salt, Emulsifier (𝐒𝐨𝐲𝐚 Lecithin), Flavouring), Glucose Syrup, Dried Whey (from 𝐌𝐢𝐥𝐤), Dried Skimmed 𝐌𝐢𝐥𝐤, Emulsifier (E471), Stabilisers (E412, E410), Flavouring

Peppermint-chocolate martini: When it’s the holiday season, this adds a festive touch, and peppermint is always a welcome addition to a chocolate treat. Related: For more ice cream recipes, you'll also love this Biscoff ice cream and amaretto ice cream. Ingredients

Storage

Step 5: From here, we pour the hot mixture into a large to medium bowl and directly cover the custard's surface with plastic wrap (photo 5). This prevents a film from forming on top. We now place the custard in the refrigerator to fully chill. Whole milk: Like above, let’s use whole milk and not some lesser-fat variety. After all, homemade ice cream is all about splurging.