Oreo Andes Mint Ice Cream
- 1 cup coarsely chopped Oreo cookies
- 1/2 cup Andes chocolate mints chopped (optional)
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup whole milk
- 2 teaspoons mint extract I used 1 1/2
Place cookies in bowl, cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy 1-2 minutes. Whisk in sugar a little at a time, then continue whisking until completely blended, about 1 minute. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.
Transfer the mixture to an ice cream maker and freeze following manufacturer’s directions.
After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies and mints (if using), then continue freezing until the ice cream is ready. Makes generous 1 quart.
-With regard to the amount of extract- My friend Leeanne says ” In the world of extract, a little goes a long way.” Profound. Especially with mint.
-Best to wait and add the cookies right before serving.