Authentic Oreo Cookies & Cream Ice Cream

Whisk the yolks and sugar together well until it turns pale and thick.

Add milk to the mixture little by little, whisking vigorously as you drizzle it in.

When the mixture has thickened, take it off the heat and cool the bowl in ice water.

Add 2 to 3 drops of vanilla essence. You can use vanilla paste instead.

Take the cream filling out of the Oreo cookies, and crush up carefully into small pieces, trying not to produce too much fine crumb.

Whip 1 egg white (about 30 g) and the heavy cream in separate bowls. Whip the meringue until firm.

Pour the halfway-whipped cream to the cooled egg mixture, and combine well.

If you have an ice cream maker, pour in the mixture, and start mixing.

Add the Oreo cookie bits about 10 minutes in. Don't add crumbs.

Add the meringue. Continue churning the ice cream following the machine instructions.

Transfer the finished ice cream to the freezer, and leave to rest overnight.

The ice cream is rested overnight in order to let the Oreo cookie bits become soft and moist.