½-1 cupOreos, chopped
Caramel of choice
2 cupsHeavy Cream
½ cupWhole milk
- Cut up the strawberries into quarters or so.
- Toss them in 1/4 cup of the sugar and the lemon juice and let them sit until they're ready to use (or for at least 30 minutes).
- Prepare a large bowl filled with ice water with a smaller bowl sitting in the water. This will be used to cool the cooked custard later.
- Combine the milk
- heavy cream
- and 1/2 cup white sugar in a medium saucepan and heat over low to medium heat.
- Meanwhile whisk together the egg yolks with the remaining 1/4 cup sugar in a separate bowl.
- Once steam is coming off of the heated milk/cream in the saucepan
- pour a splash into the egg mixture while whisking it continuously.
- Continue to add small amounts of the milk/cream to the eggs while whisking until you've added all of it into the separate bowl.
- Pour the combined mixture back into the saucepan and set over low to medium heat. Stir continuously with a rubber spatula or wooden spoon.
- After stirring for several minutes the custard will start to thicken. Once you can pick up the spatula or spoon and the custard sticks to it
- hold it horizontally and run your finger through the custard. If it leaves a trail that stays
- your custard is ready.
- Take it off the heat and strain the custard into the bowl set over the ice bath. Stir for about 5 minutes until the custard has cooled.
- Once the custard has cooled
- use an immersion blender (or regular blender if you don't have one) to combine the strawberries with the custard.
- Place the custard in an airtight container and let the it cool completely in the fridge (this is important people!) for at least 4 hours
- but preferably overnight.
- Once it's ready
- churn it according to your ice cream maker's instructions until it's the consistency of soft servce. You can eat it right away for a softer texture
- or freeze it for later. Share this recipe