Peanut Butter Oreo Ice Cream

May 8, 2014

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You may already know this, but vanilla and chocolate are still the most popular ice cream flavors in the country.  I find this interesting.  With all the wacky, intriguing and unique flavors out there, simplicity still wins out.  I’m not sure if I find this refreshing or boring.

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So while studying for finals, and already in the mode, I decided to do some market research.  Turns out that there are varying reports about the top three flavors behind the two staples.  Some say cookie dough is number 3, some say that rocky road is.  But the one consistency is that cookies and cream always, always makes the top 5.

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There is a straightforwardness about this variety after all.  A sweet cream base with nothing but softened chocolate cookies mixed in.  It’s a classic.  But because it’s an age of innovation and disruption (it’s the finals that is making me talk like this, I swear), I decided to add a little twist.  A nutty and ever-so-slightly salty base with Oreos swirled throughout.  I’m expecting for this flavor to make the top 5 flavors soon.

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Peanut Butter Oreo Ice Cream

2 cups whole milk

1 cup cream

1 cup no-stir peanut butter

2/3 cup sugar

2 tbsp. honey

1/2 tsp. sea salt

1/3 of a package of Oreos, quartered (about 1 1/2 cups chopped)

Combine milk, cream, peanut butter, sugar, honey and salt in a medium pot.  Heat over medium heat and whisk together until everything is well combined, and mixture is boiling.  Take off the heat, and let the mixture come to room temperature.  Refrigerate until completely cold.

Churn ice cream according to your ice cream maker’s directions.  In the last two minutes of churning, dump in the Oreos and churn for an additional 2 minutes.  Place in the freezer until the mixture is completely frozen solid – about 2 hours.

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