Do I need an ice cream machine for this recipe?

Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream instead! S’mores Ice Cream Biscoff Pumpkin Spice Ice Cream

What if I don’t have a thermometer?

While having a thermometer is helpful, however, you can still make the custard base without one! When heating the milk/cream/sugar mixture, simmer until you see tiny bubbles on the side of the saucepan. After cooking the custard with the egg yolks, it’s ready when it thickens and coats the back of a spoon.

What’s the difference between custard style ice cream and regular ice cream?

Custard style ice cream contains egg yolks in the base. Regular ice cream or “Philadelphia” style ice cream only contains, milk, cream and sugar.

What should I do with my egg whites?

You can make a meringue based dessert, like my Mini S'mores Tarts , Black Forest Eton Mess or Lavender Blackberry Pavlova with your leftover egg whites!

Chocolate Ice Cream with Oreos and Marshmallow

Description

Rich and decadent homemade Chocolate Ice Cream with Oreos and Marshmallow! This INCREDIBLE frozen treat features a salted chocolate frozen custard studded with Oreo cookie pieces and swirled with a marshmallow creme!

Ingredients

Scale

2 Cups (1 pint or 473 grams) Heavy Cream
1 1/4 Cups (300g) Whole Milk
1/2 Cup + 2 Tablespoons (100g + 24g) Granulated White Sugar, divided
1/4 Cup (25g) Dutch Process Cocoa Powder
1 Teaspoon Sea Salt
5 Large Egg Yolks
6 Ounces (170g) Bittersweet Chocolate, melted
1 Teaspoon Vanilla Paste or Extract
15 Oreo Cookies + more for garnish
1 Cup (155g) Marshmallow Creme or Fluff, warmed

Cook Mode Prevent your screen from going dark

Instructions

On medium/low heat, simmer cream, milk, sugar (1/2 cup), cocoa powder and salt in a medium sized pot to 170ºF (76ºC). Remember to whisk periodically, while moving on to the next steps.
Meanwhile, melt your chocolate and set aside and let cool.
In a medium sized bowl, whisk yolks and 2 tablespoons (24 grams) of sugar until it thickens and becomes pale in color.
Add the melted chocolate to the yolks and mix to combine. Set aside.
By now, the cream/milk mixture should be ready. Slowly drizzle 1/4 cup of the warm cream/milk mixture to the yolk/chocolate mixture, while whisking continuously. Repeat 3 more times.
Pour the tempered yolk/chocolate mixture back into the pot, making sure to whisk continuously. Turn the heat back on to medium/low and bring the mixture back to 170ºF (77ºC).
Turn the heat off and whisk in vanilla paste or extract.
Strain the custard into a clean bowl and place a piece of plastic wrap directly onto the custard to prevent a skin from forming. The cover the entire bowl with another piece of plastic wrap and chill overnight or for at least 8 hours. The longer the better!
When you are ready to churn, pour the custard into your ice cream machine and follow the manufacturer’s directions. Once the ice cream starts to thicken and resembles soft serve, add the Oreo cookie pieces. Churn for a few more minutes or until the cookie pieces are incorporated. Mine took about 15 minutes to finish churning.
Meanwhile, as the ice cream is just about ready, warm the marshmallow creme or fluff in the microwave in 20 second intervals, mixing in between. We just want it warm enough so it’s easier to work with.
Add half the of the churned ice cream into a container (I used an 8×4 inch loaf pan). Then add 1/2 cup of your warm marshmallow creme or fluff and swirl into the ice cream. Repeat layer again with the remaining ice cream, marshmallow and top with additional cookie pieces. Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!

Prep Time: 25 Mins For Custard + 8 Hrs of Chilling