So I love me some Cheesecake, and my husband loves Cookies and Cream Ice Cream. So of course, it stands to reason that this recipe is the perfect combo for both of us! I was a little sad that the Oreo's overpowered the cheesecake a little, but my husband disagrees. What do you think? (This recipe was found online at The Girl Who Ate Everything)
1 cup sugar
4 oz. cream cheese, softened or room temperature
1/2 t. vanilla
3/4 c. milk
1 1/2 c. heavy cream
1 row of crumbled Oreo cookies
Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate for at least two hours, or overnight if you plan ahead.
Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions, adding the crumbled Oreos to the machine when the ice cream is almost done. Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.