Coffee Cookies & Cream Gelato
Ingredients
Instructions
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Make the crème anglaise (the cooked gelato base):
Combine the heavy cream and milk into a large pot with a heavy base. Scrape the seeds of a vanilla bean, and add them and the vanilla pod to the cream mixture, and set to medium heat. Add instant espresso coffee and kosher salt. Stir constantly until cream reaches a temperature of 170°F, and remove from heat.
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In a medium sized bowl, combine sugar and egg yolks and whisk together. Slowly incorporate the hot cream to the yolk mixture, whisking constantly. Continue this process until at least half of the cream is mixed in. Add the yolk mixture back to the cream pot and proceed with cooking the cream mixture on low until it reaches back to 170°F. Make sure to stir constantly.
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Once the cream is done cooking, you've made crème anglaise. Stir in the strong brewed coffee and strain everything through a chinois or fine meshed strainer. Chill the crème anglaise in the fridge over night (ideally). You want it to be as cold as possible before spinning it in the ice cream maker.
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Chop the Oreo cookies into 1/4 inch pieces and set aside (freeze before adding to the ice cream for best results). Mix your crème anglaise well to redistribute the vanilla beans completely and follow the manufacturer's instructions of your ice cream maker to spin the gelato. For this recipe, I needed to divide the crème anglaise to spin two batches using my old-school ice cream maker. When the gelato is done, pour in half of the chopped Oreos and spin until just combined. Scoop the gelato out into a container and put it in the freezer while you spin the second batch (if necessary). When the second batch is ready scoop it out onto the first batch and let it setup in the freezer for a couple of hours (or overnight). Enjoy!
