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Coffee Oreo Cookie Mount Gay Ice Cream

Posted by Elise on Apr 30, 2007

Filed under Dessert

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Some things, prepared with delightful results in the exuberance of our youth, when made again 10, or 20 years later, don't quite live up to the blissful memory. This coffee, oreo cookie, Mount Gay ice cream is not one of those things. It is as good as my dear friend Heidi H remembers it, when she made it with friends in an old fashioned, hand cranked ice cream maker decades ago. Heidi and I made a batch of this ice cream together recently with the new ice cream maker I got for her for her birthday. She will tell you that I was slightly skeptical at first. "Are you sure this isn't something that was good just because you all were clearly enjoying the Mount Gay rum?" At first taste I was an instant convert. This is a great ice cream combination. Leave out the rum if you must, but keep it in if you can; its flavor addition is important. Note that in this recipe the oreo cookies are added before the ice cream is made, so that they almost completely disintegrate into the ice cream. You can fold them in after the ice cream is made if you want.

Coffee Oreo Cookie Mount Gay Ice Cream Recipe

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Ingredients

2 cups heavy cream
1 cup milk
2/3 cup sugar
Pinch of Salt
4 teaspoons instant coffee (get decaf)
6 egg yolks
10 oreo cookies, crushed
1 ounce (2 Tbsp) Mount Gay rum, or other golden rum

Method

1 Heat 1 cup of the cream, 1 cup of milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling. Stir in the instant coffee until it is dissolved.

2 Pour the remaining 1 cup of cream into a medium size metal bowl, set in an ice water bath in a larger bowl. Set a mesh seive on top of the bowls. Set aside.

3 In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Pour the warmed egg yolks back into the saucepan.

4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. Be patient. This step can take 5 to 10 minutes.

5 Pour the custard through the seive and stir it into the chilled cream. Chill mixture thoroughly in the refrigerator.

6 When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

Indexed: Ice Cream, Oreo Cookie

22 Comments

Hi Elise,

Let me first say that I love your blog! The recipes are totally delicious are the photos are amazing.

Lately I've been reading lots of ice cream recipes, and I've been toying with the idea of finally making some myself. this recipe of yours sold me on it and I want to make it. the only problem is... I don't have an ice cream maker. Is it possible to make ice cream without one?

Posted by: kris on May 1, 2007 12:58 AM

Oh dear god, it's like all my favorite things all in one ice cream! This is the recipe that just might finally force me to purchase an ice cream maker...

Posted by: abbey on May 1, 2007 4:47 AM

I think I could finish an entire bowl of this before you could say "Coffee Oreo Cookie Mount Gay Ice Cream".

In fairness to the other ingredients, shouldn't it be called "Coffee Cream Oreo Egg Salt Milk Sugar Mount Gay.."?

Thanks for another great ice cream post, Elise. Got any Fudge Ripple recipes lyin' around over there? Yum...

Posted by: jonathan on May 1, 2007 5:26 AM

Love the coffee and Oreo combo!

Posted by: Liz on May 1, 2007 5:58 AM

Wow that Coffee/Oreo/Rum ice cream sounds out of this world good! When I was reading this post and the post about the "Kid friendly Wrap," it reminded me of a delicious desert on BHG.com called Chocolate Ice Cream Roll. I guess that's how my mind works. I look at two different things and it reminds me of something else that is similar. This happens especially when I'm thinking of food!

Posted by: BigGuy on May 1, 2007 7:39 AM

It is cruel to post this right before lunch.

Posted by: Gary in Massena on May 1, 2007 7:46 AM

I recently got one of those Cuisinart makers at William Sonoma (had a gift card). And it even came with an extra freezing bowl (so it felt like a deal). I have made ice cream about twice a week now! So much easier than buying lots of ice and rock salt (I had purchased one of those 20 dollar models at Walmart and was too much work and money just to make ice cream).

I can't wait to try this one my fast from chocolate ends!

Posted by: robin on May 1, 2007 9:56 AM

You are killing me. I am going to have to go out and buy one of those ice cream makers.

Posted by: Don Ray on May 1, 2007 10:11 AM

Looks great! I wouldn't suggest leaving the rum out, since the alcohol content would have significant impact on the consistency -- not having it would cause it to be more icy, harder to scoop when completely frozen, and has less nice mouth feel.

Posted by: Wes on May 1, 2007 12:25 PM

IS there a substitute for the instant coffee....like real coffee? If so, how much brewed at what strength?

I love the idea of this ice cream....but I gag at even the mention of instant coffee in any recipe. Its just sooooo wrong on so many different levels......

Posted by: Nell, Cajun in Iowa on May 1, 2007 12:40 PM

Hi Wes - I definitely vote for leaving the rum in. That said, some people have eating restrictions against alcohol, and some people just don't like alcohol in their foods. The custard base of this recipe will keep the ice cream "creamy" with or without the rum.

Hi Nell - See our coffee ice cream recipe for steps of how to make the base with coffee beans instead of instant coffee. As to whether or not to use instant or beans, heck, this recipe calls for Oreo cookies. If I'm going to use Oreos in a recipe I'm certainly not going to get picky over instant coffee. ;-)

Posted by: Elise on May 1, 2007 12:52 PM

This recipe sounds so delicious. Thanks very much. Looking forward to making it.

Posted by: Carol Anne on May 1, 2007 5:26 PM

Wow! First the Coffee Ice Cream and now this! Wow. That's all I can say! This looks so tasty! My address is...

Posted by: Matt on May 1, 2007 6:28 PM

Wow - I can practically taste it. I love Oreos with almost anything. Throw in coffee ice cream and a splash of FLAVORFUL rum and I'm sold.

Posted by: Doug on May 1, 2007 7:43 PM

One thing I may suggest is to use finely ground whole coffee beans. Some people are turned off by the thought of it thinking that the texture may be grainy or chalky, but I have used it in many a recipe (cheesecake being the first to come to mind) with excellent results. Even the people who initially doubted using them had to concede that it was amazing.

Also try using ground coffee beans in a dry rub for darker meats.

Posted by: Scott on May 1, 2007 9:53 PM

Hows about going one better, Scott, and using wattleseed instead of coffee!

Posted by: Trig on May 2, 2007 12:41 PM

I don't know how you do it... just looking at this ice cream is making me gain weight! This looks really wonderful and I will be looking for an occasion to mkae this... when there are lots of other hips to spread the fat and calories over!

Posted by: Deborah Dowd on May 3, 2007 3:14 PM

This recipe in combination with a recently post of a pinkberry-esque frozen yogurt drove me to run out and buy an ice cream maker. I started the ice cream base last night and finished it this afternoon and let me just say it really tastes as good as it looks. I kept the rum, but ended up using Appleton Estate, as I could get it in those tiny bottles, perfectly suited for cooking, and added oreos both during and after the churning. Turned out perfectly, I will definitely use this again and again throughout "ice cream season". Thanks so much!

Posted by: Alison on May 7, 2007 8:07 PM

Hi Elise,

I tried making this recipe over the weekend with some friends, but the mixture never thickened, even after an hour of churning. Do you have any idea what might have gone wrong in the recipe to cause this to occur. Thanks.

Posted by: Michael on May 16, 2007 12:20 PM

Hi Michael, hmmm. Well, your mixture might not have been chilled enough going in to the ice cream maker. You really do need to chill it in the refrigerator completely, usually takes several hours. If you used more than 1/4 cup of rum (2 ounces) that could have thrown it off, as alcohol won't freeze. On an earlier version of this recipe I forgot to say when to put in the sugar, so if you had followed a print out of that recipe and didn't notice when to put the sugar in, and then didn't put in enough sugar, that may have had an effect as well. It also may depend on your ice cream maker. Mine requires that you freeze the bowl for at least 24 hours beforehand. Less than that and the bowl will not stay cold enough during the churning process.

Posted by: Elise on May 16, 2007 1:55 PM

Elise, I want to thank you for a fantastic ice cream recipe! I made it for mom's birthday this year. It came out rich and creamy, with just the right amount of fudginess from the cookies. A plus is that the rum kept it scoopable. This one goes in our "keeper" file, and I'm sure we'll make it many times.

Posted by: Lori on July 8, 2008 6:19 AM

I made this the other day. It was fantastic. I have a 4 Qt. Cuisinart Ice Cream Maker, and made the following changes to fill it to capacity:

3.0 cups heavy cream, halved
1.5 cups %1 milk
1 cup sugar
pinch salt
3 teaspoons Medaglia D'Oro instant expresso (less because it's stronger)
9 egg yolks
15 crushed Trader Joe Joe-Joes
2.5 Tbsp Bacardi Golden Rum (Didn't have time to track down Mount Gay)

Much recommended. Thanks, Elise!

Posted by: DeliBoy on September 2, 2008 1:00 PM

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Coffee Oreo Cookie Mount Gay Ice Cream

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Coffee Oreo Cookie Mount Gay Ice Cream Recipe