Author Notes
There’s no possible way we can prepare you for how delicious this is. I almost got angry the first time I tasted it because it was so delicious. Angry. Lesson learned from making this ice cream: when you’re deliberating between two things, sometimes the best possible outcome for the choice is, in fact, choosing both. And I have to say, this is one of the best tasting compromises we've ever come across.
¿Porqué no los dos? —Jon Brian Kinney
Ingredients
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1 pint
heavy whipping cream
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1 cup
whole milk
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1/2 cup
sugar
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1/4 teaspoon
good sea salt
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8 ounces
good dark chocolate, 60% cacao or higher (we recommend Valrhona or Woodblock)
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scant 1/8 teaspoons
xantham gum
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1 1/2 tablespoons
bourbon or rye whiskey
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10
Oreos, crumbled
Directions
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In a heavy bottomed 2-quart pan, heat cream, milk, sugar, and salt until simmers and the sugar and salt completely dissolve. Set aside, but move quickly. You need this mixture to be warm for the next step.
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Place chocolate into the bowl of a large food processor. Pulse until broken into small chunks, the smaller the better. Add 1 cup of the hot cream-milk mixture while the food processor is running. Blend until chocolate is melted, making a rich ganache.
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In a medium bowl, pour the rest of the cream-milk mixture. Add the ganache to the cream and whisk until fully incorporated. Add the whiskey. Add the xantham gum, and stir until dissolved. Chill mixture for at least 2 hours (or until cold) before churning.
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In your ice cream machine, churn the mixture for 25–30 minutes or until it thickens enough to stick to the churn or a spoon. Right before you stop churning, slowly add the cookies and churn for about a minute. Quickly transfer to a freezer-safe container. Cover with plastic wrap and the lid, and freeze until desired hardness is achieved. We recommend overnight, but this depends on how cold your freezer is.
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Scoop, then devour.
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