Mud Pie Ice Cream

In a medium saucepan over medium heat, whisk together the milk, heavy cream (or half-and-half, if using) and sugar, and warm until hot (but not boiling).

Once hot, whisk in the ground coffee until it is completely dissolved.

Pour about 1 cup of the milk mixture into the lightly beaten egg yolks, whisking constantly until combined. Pour the milk-egg mixture back into the saucepan, and cook on low heat, stirring constantly, until it reaches 175°F on a candy thermometer.

Strain the ice cream custard through a fine sieve into a large bowl. Cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.

Once cold, pour into your ice cream maker and freeze. In the last few minutes of freezing, add in the chopped Oreo cookies and continue mixing for a minute or two.

Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

Makes about 5 cups.