Oreo Custard

I happened to have a lot of extra egg yolks from making some angel food cake and I decided what better thing to do with egg yolks than make custard! My absolute favorite ice cream is cookies and cream followed closely by peanut butter panic. I reasoned that since cookies and cream is my favorite ice cream, then why not try it in a custard? I can truly say that I'm glad I did! Custard has such an amazing creaminess to it, add the fantastic flavor of Oreos and instantly I'm in a sugar coma/heaven!

Oreo Custard

1 cup heavy cream
3 cups half-and-half cream
8 egg yolks
1 cup white sugar
1/8 teaspoon salt
15-20 Oreo cookies 

Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low. 

Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined. 

Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil. 

Pour the ice cream base into a bowl add whole Oreo cookies and allow to cool for about 20 minutes. If you like more solid chunks of cookie add them during the freezing stage.  Place in refrigerator and chill for several hours or overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.