Grasshopper

Updated at: Sat, 18 Nov 2023 18:17:25 GMT

Step 1

Whisk egg yolks in a bowl. Set aside.

Step 2

Place a metal bowl in an ice bath, and place a fine mesh strainer over the bowl.

Step 3

Heat the cream, milk and sugar in a heavy-bottomed sauce pan. Stir occasionally to dissolve the sugar.

Step 4

When cream mixture begins to steam, remove from heat and, while whisking the yolks, slowly ladle several ladles of the cream mixture into the egg yolks, then slowly whisk the egg mixture back into the cream, whisking constantly.

Step 5

Continue heating the mixture on medium to medium-high heat, stirring with a wooden spoon. Continue heating until the mixture reaches 170 degrees F, then immediately pour the mixture through the strainer into the metal bowl set on ice.

Step 6

Stir in the Crème de Menthe and the Crème de Cocoa. Allow mixture to chill, and continue chilling in fridge.

Step 7

When ready to freeze in ice cream machine, prepare Oreos by chopping them into roughly six pieces each. Chill chopped Oreos in freezer. Also begin melting the chocolate in a double boiler.

Step 8

When the custard is nearly finished in the ice cream maker, drizzle melted chocolate into the ice cream. Transfer finished ice cream into chilled container, stirring in the chopped Oreos.

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