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Cookies & Cream Peppermint Ice Cream


  • 3 cups Half-and-half
  • 2 cups Sugar
  • 1 teaspoon Vanilla
  • 8 whole Large Egg Yolks
  • 3 cups Heavy Cream
  • ¾ package of crushed Candy Cane Oreos


  • Pour the half-and-half into a heavy saucepan. Add the sugar and stir to combine. Bring the mixture to a simmer over low heat, stirring occasionally.
  • In a separate bowl, beat the egg yolks until they're light yellow in color. Temper the egg yolks by slowly drizzling in about 2 cups of the hot half-and-half mixture while whisking quickly. Pour the tempered egg yolk mixture into the saucepan, whisking gently as you add it. Simmer over low heat until it gets very thick, 5 to 7 more minutes.
  • Pour the mixture through a fine mesh strainer into a medium bowl, pressing with a spoon or spatula to gently force it through. Pour in the heavy cream, then stir to combine. Stir in vanilla. Cover and refrigerate this mixture until it's totally cool.
  • Freeze the mixture in an ice cream maker according to its directions. After the cycle is completed, stir in the crushed oreos and immediately transfer to a freezer container and place in the freezer. A couple of hours later, open the container and stir again to make sure the candies are distributed.
  • Freeze for another 24 hours or until frozen hard and solid.