Coffee Rum Oreo Cookie Ice Cream
Some things, prepared with delightful results in the exuberance of our youth, when made again 10, or 20 years later, don’t quite live up to the blissful memory.
This coffee, oreo cookie, Mount Gay ice cream is not one of those things.
It is as good as my dear friend Heidi H remembers it, when she made it with friends in an old fashioned, hand cranked ice cream maker decades ago.
Heidi and I made a batch of this ice cream together recently with the new ice cream maker I got for her for her birthday. She will tell you that I was slightly skeptical at first. “Are you sure this isn’t something that was good just because you all were clearly enjoying the Mount Gay rum?”
At first taste I was an instant convert. This is a great ice cream combination. Leave out the rum if you must, but keep it in if you can; its flavor addition is important.
Note that in this recipe the oreo cookies are added before the ice cream is made, so that they almost completely disintegrate into the ice cream. You can fold them in after the ice cream is made if you want.
- 2 cups heavy cream
- 1 cup milk
- 2/3 cup sugar
- Pinch of Salt
- 4 teaspoons instant coffee (get decaf)
- 6 egg yolks
- 10 oreo cookies, crushed
- 1 ounce (2 Tbsp) Mount Gay rum, or other golden rum
1 Heat 1 cup of the cream, 1 cup of milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling. Stir in the instant coffee until it is dissolved.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set in an ice water bath in a larger bowl. Set a mesh seive on top of the bowls. Set aside.
3 In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Pour the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. Be patient. This step can take 5 to 10 minutes.
5 Pour the custard through the seive and stir it into the chilled cream. Chill mixture thoroughly in the refrigerator.
6 When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.