Description

This Black Raspberry Oreo Ice Cream is a creamy, luscious custard-based treat combining the tangy sweetness of black raspberry jam with chunky Oreo cookie pieces for a delightful texture and flavor. Made with a smooth homemade custard, this ice cream offers a perfect balance of fruitiness and rich chocolate cookie bites, ideal for an indulgent dessert that impresses and satisfies.

Ingredients

Scale

Custard Base

1 1/2 cups half and half
1 cup heavy cream
1/3 cup sugar
1/4 teaspoon salt
4 egg yolks

Flavor & Mix-ins

3/4 cup seedless black raspberry jam
20-25 Oreos, coarsely chopped (quarters, halves, and smaller pieces)

For Ice Cream Maker

Ice (for freezing in old-fashioned ice cream maker)
Rock salt (for freezing in old-fashioned ice cream maker)

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Instructions

Heat Cream Mixture: In a medium saucepan, combine half and half and heavy cream. Heat over medium-low, stirring occasionally until it reaches a light simmer with light bubbling at the edges.
Mix Egg Yolks: Whisk together sugar, salt, and egg yolks in a medium bowl until smooth.
Temper Eggs: Slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly to temper them. Then combine the tempered egg yolk mixture back into the saucepan.
Cook Custard: Return saucepan to medium-low heat and stir constantly for about 5 minutes until the custard thickens and coats the back of a spoon. Avoid boiling. Strain through a fine mesh strainer if curdles appear.
Add Jam: Remove from heat and stir in the black raspberry jam until fully incorporated and smooth.
Cover and Chill: Press plastic wrap directly on the surface of the custard to prevent skin formation and refrigerate for 2-3 hours until completely chilled.
Churn Ice Cream: Pour chilled custard into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency.
Prepare Oreos: Coarsely chop Oreos into a mix of large quarters, halves, and smaller pieces for texture variety.
Mix in Oreos: Stir Oreos into the churned ice cream, either in the ice cream maker if space allows, or in a separate large bowl.
Freeze Firm: Transfer ice cream to a large airtight container and freeze for at least 3 hours until fully firm.
Serve or Age: Enjoy immediately for crunchy Oreo texture, or freeze 48-72 hours longer for softer, cookie-cream style Oreos.

Notes

Tempering the eggs eliminates curdling and ensures a smooth custard.
Pressing plastic wrap on custard before chilling prevents a skin from forming.
The recipe uses a traditional rock salt and ice ice cream maker, but any ice cream maker will work.
Chopping Oreos into varying sizes improves textural interest in the ice cream.
Longer freezing softens Oreo texture to mimic store-bought Cookies and Cream ice cream.
Strain custard to remove any potential curdled bits for a silky finish.