Black Raspberry Oreo Ice Cream
User Reviews
5
Black Raspberry Oreo Ice Cream
Description
This recipe combines half-and-half and heavy cream heated to a light simmer, then tempered with a mixture of egg yolks, sugar, and salt to form a classic custard base. The custard is cooked gently until it thickens enough to coat the back of a spoon, ensuring a creamy texture without curdling. Black raspberry jam adds a distinct fruity layer, blending into the custard base before freezing. Chopped Oreo cookies fold in at the end for added texture and chocolate flavor.
The cooking method involves tempering eggs carefully to maintain smoothness, then slow heating to the proper thickness for rich ice cream. The resulting ice cream has a balance of fruity tartness and sweet chocolate elements with a creamy mouthfeel. The addition of jam rather than fresh fruit helps maintain smoothness and even berry flavor throughout.
This dessert suits those liking a combination of tangy fruit and chocolate in their ice cream. The crunchy Oreos provide contrast to the creamy texture, making it suitable for serving as a snack or dessert. The custard base ensures stability and richness in the frozen treat.
Ingredients
- 1 & 1/2 cups half and half
- 1 cup heavy cream
- 1/3 cup sugar + 1 tablespoon
- 1/4 teaspoon salt
- 4 egg yolk
- 3/4 cup black raspberry jam seedless
- 20-25 Oreo cookies coarsely chopped
- ice for freezing
- rock salt for freezing
Instructions
- In a medium saucepan, combine half and half and heavy cream. (This is the same thing as whipping cream). Turn the heat to medium low and stir occasionally until it reaches a low simmer. The edges will start bubbling lightly.
- Meanwhile, in a medium bowl, whisk together the sugar, salt, and 4 egg yolks.
- When the cream mixture has reached a light simmer, carefully temper the eggs by whisking the egg yolks constantly while SLOWLY pouring in the hot cream. Continue whisking until about half of the cream has been added. Place the saucepan back over the burner and add the bowl of tempered egg yolks to the pot. You are taking this step to make sure you don't curdle your eggs.
- Heat the mixture over medium low heat, stirring constantly. Do not boil. Stir for about 5 minutes, until the mixture thickens and coats the back of a spoon. At this point, if you notice any small curdles in your custard, you can strain it through a fine mesh strainer. I didn't bother and it still turned out great.
- Remove from heat and stir in the black raspberry jam until it is smooth.
- Press the top of the custard with plastic wrap. Make sure the plastic wrap is touching the custard, otherwise it will form a film on top as it cools.
- Refrigerate until completely chilled, 2-3 hours.
- When the custard is chilled, churn it in an ice cream maker according to the instructions for your machine. (I just use the old fashioned kind that you need rock salt and ice for, but you can use whatever kind of machine you have.)
- Meanwhile, coarsely chop the Oreos. I like BIG chunks of Oreo in my ice cream, so I did most of them chopped into quarters. I left come just chopped in half, and did a few chopped pretty fine, to get a good mixture. See photo.
- Once the ice cream has frozen in the machine, it should be soft serve consistency. If there is room in your ice cream maker, stir the Oreos in, if not, then you will have to transfer to another large bowl to stir in the Oreos.
- Place the ice cream in a large tupperware or pan with a lid. You will have about a half gallon of ice cream. Make sure it is sealed well and freeze for 3 hours, until completely frozen.
- You can eat this right away once it's frozen, but if you like your Oreos to be as soft as the Cookies and Cream ice cream you buy at the store, you will have to wait another 48-72 hours. If you eat it as soon as it's frozen, the Oreos will still be slightly crunchy. Which is delicious, but I also love it after it's frozen for a couple days and has the soft Oreo consistency.
Notes
- Temper egg yolks slowly when adding hot cream to avoid curdling.
- Straining the custard is optional if no curdling occurs.
- Use seedless black raspberry jam for smooth texture.
- The recipe is adapted from Stonewall Kitchens, ensuring reliable flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1scoop | |
| Calories | 593kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Potassium | 236mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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