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. For beer, I love a barrel-aged imperial stout with this Oreo cookie ice cream. The barrel-aging process adds nice vanilla and coconut notes that pair well with the vanilla ice cream and cookie filling while the roasted malted is perfect with the chocolate. Plus, an imperial stout comes with some residual sweetness from the high ABV to make it delicious with desserts.

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 Features everyone’s favorite cookie: Is there a better store-bought cookie than Oreos? Everyone loves that iconic Oreo taste, so you can be sure this is one ice cream that steals hearts. You have a guaranteed crowd pleaser on your hand with this recipe.

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Chocolate-raspberry martini: This is a great option if you love that classic chocolate and berries flavor combination. 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. Of course, don’t feel like you have to just serve this ice cream by the scoop. Here are a few other ways to put this recipe to use. R&R Ice Cream UK Ltd, Part of the Froneri Group, Leeming Bar, United Kingdom, DL7 9UL. Unit D, Baldonnell Business Park, Baldonnell, Co. Dublin. Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range

Strain the custard through a fine-mesh sieve: Before you pour the custard into the large mixing bowl and cover it with plastic wrap, straining through a fine-mesh sieve helps ensure you have only the creamiest texture. Now add a scoop of ice cream to a slice of cream cheese pound cake, drizzle with hot fudge sauce or caramel sauce, and top with some whipped cream and a cherry, and you have yourself the perfect cookie lover’s sundae. 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

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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. Step 6: After the custard base is properly chilled, we’re ready to churn it in our ice cream machine. Follow the ice cream manufacturer's instructions and add the crushed Oreo cookie pieces in the last couple of minutes of churning (photo 6).