Fresh Mint & Oreo Ice Cream

There's something about fresh mint that is incredibly refreshing. My favorite is sweet mint to use while I'm cooking as it really brings out the earthiness to a dish. This recipe is no exception, so instead of adding drizzled chocolate this time around I added thin Oreos and was pleasantly surprised. You can of course add the normal sized Oreos, I just wanted more of a crunch. I got my adult flavor with a childhood cookie. This is a great twist on a classic treat. Cheers!

Ingredients:

1 cup whole milk
1 cup heavy cream
1 cup half and half
1 cup fresh mint leaves
3/4 cup granulated sugar
4 large egg yolks
15 thin Oreos

Directions:

1. In a medium saucepan on medium high heat add your mint, heavy cream, milk and sugar. Let mixture come to a simmer and remove from heat. Let sit for 1 hour
2. Once mixture has steeped, remove mint leaves and return to stove on medium heat
3. Add your egg yolks and mix until custard has become thick and reached 165-170 degrees Fahrenheit
4. Once custard has thickened, strain mixture and let cool in your refrigerator for 8 hours or overnight
5. Once mixture has fully cooled, add to your ice cream make and follow manufacturer's instructions
6. Towards the end of the freezing process, chop up your Oreos and add to the ice cream while making sure they are fully incorporated