Chocolate Ice Cream

In a saucepan over medium heat, add cocoa powder. Pour in half-and-half and heavy cream. Whisk until smooth. Bring to just a simmer and remove from heat.

Whisk egg yolks in a bowl until they lighten in color. Slowly add sugar, whisking until pale in color. This will take a little while. If your arm hurts, you’re doing it right!

Scoop small amounts of chocolate mixture into egg mixture while whisking vigorously. This will temper the eggs. Once ⅓ of the chocolate mixture has been added to the eggs, pour everything back into the sauce pan. Put pan back on the heat and continue cooking on low until mixture reaches 170ºF, coats the back of the spoon,and remains separate when finger is drawn down the back of the spoon.

Let mixture cool to room temperature and pop in the fridge until it cools down further to 40ºF. This should take a few hours. Pour cooled mixture into your ice cream maker and make according to manufacturer’s instructions.

Once mixture has just about reached desired consistency, add crumbled Oreo cookies. Freeze or eat immediately as soft serve.

Recipe adapted from Alton Brown and Food Network.

Makes a little over 1 quart.