This is an old-fashioned ice cream recipe that uses raw eggs. If you're concerned about possible salmonella, you could use pasteurized eggs or a pasteurized egg replacement product (but it must be "Whole Egg" not just whites or the end result will not have a creamy smooth texture, it will be grainy
2/3 cup Oreo's; coarsely chopped
2 large Fresh Eggs
3/4 cup Sugar
2 cup Heavy or whipping cream
1 cup Milk
2 tsp Peppermint extract
Place the coarsely chopped cookies in a covered bowl refrigerate until needed. In a medium mixing bowl, Whisk the eggs until they are light and fluffy, approximately 1-2 minutes. Whisk in the sugar, about a tablespoon at a time until all the sugar has been incorporated, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk, whisking to blend. Add the peppermint extract and whisk again.
Carefully transfer the mixture to an ice cream maker and freeze following manufacturer's instructions for your particular machine. During the last 10 minutes of processing, add the chopped cookies, then continue freezing until the ice cream is ready.
Makes 1 generous quart.
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