- 6 egg yolks
- 1 cup half & half
- 1 cup room-temperature Nutella
- pinch kosher salt
- 2 cups heavy cream
- 1 cup crushed oreos
- Whisk together yolks, half & half, Nutella, and salt. Set aside. Add a few cups of ice and cold water to a large bowl. Put a smaller bowl in the larger bowl. Place a fine strainer on top of the small bowl. Set aside.
- Heat cream until right before it comes to the boil (it will bubble along the edges). Turn off heat. VERY slowly whisk hot cream into the Nutella/yolk mixture.(If you pour it in quickly the eggs with cook and you with have scrambled eggs!) Pour mix back into pot and stir constantly on medium heat until until it thickens slightly. This custard thickens quickly so don’t leave the pot. It’s ready when you draw your finger along the back of a wooden spoon and your finger leaves a trail. Turn off heat. Pour custard through strainer into the small bowl. Add just enough water to the ice so that the cold water rises up to the level of the custard. Stir occasionally. When cool, remove from ice bath and cover with plastic wrap. Refrigerate for several hours.
- Churn the ice cream according to manufacturer’s instructions. Pour ice cream in a container and add crushed Oreos. Stir until Oreos are evenly distributed. Freeze for a few hours or overnight.