Oreo Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 Tahitian vanilla bean, split and scraped
• 7 egg yolks
• 1/2 cup plus 2 tablespoons sugar
• 4 teaspoons medium grind coffee
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups crushed Oreo sandwich cookies

Directions

1. Bring cream and milk to a simmer in a heavy saucepan. Stir in vanilla bean, cover, and let steep for 30 minutes. Remove vanilla pod and reserve for another use.
2. In a bowl, whisk egg yolks, sugar, and coffee together until pale in color and thick. Ladle about 1/3 of dairy into egg yolks, whisking constantly, then transfer yolk mixture back to saucepan
3. Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.
4. Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F.
5. Churn in ice cream maker according to manufacturer's instructions, adding Oreos in last minute of churning, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.