Coffee Oreo [24oz]¶

From the transcript of This Might Be the Best Ice Cream Flavor Ever… (Coffee Oreo) | Claire Saffitz.

Composition of the base

Claire describes this as the "greatest ice cream flavor in the world." It features a very rich custard base with a high proportion of egg yolks to ensure an ultra-smooth texture.

The key technique is using highly concentrated coffee, which allows for intense flavor without adding excessive water that would cause ice crystals.

A common mistake to avoid is scrambling the eggs; using a thermometer to reach exactly 170°F (77°C) ensures the base thickens properly without curdling.

Ingredients¶

Custard Base

• 275g Heavy Cream 37% (≈1 1/8 cups) ^a)
• 105g Whole Milk 3.5% (≈1/2 cup) ^b)
• 90g Granulated Sugar (≈7 tbsp • divided) ^c)
• 55g Egg Yolks (≈3 large yolks) ^d)
• 45g Concentrated Coffee Liquid (≈3 tbsp • e.g., Cometeer pods or strong espresso) ^e)
• 5g Skim Milk Powder (≈2 tsp • optional for texture) ^f)
• 3g Vanilla Paste (≈1/2 tsp) ^g)
• 0.3g Table Salt (Pinch) ^h)

Subtotal Weight: 578g

Mix-ins

• 100g Oreo Cookies (≈1 cup • roughly crushed) ⁱ⁾

Total Weight: 678g

🥗 Sources of nutritional information: ^a) Cream 37% (heavy) • ^b) Milk, cow, fluid, regular fat (~3.5%) • ^c) Sugar, white, granulated or lump • ^d) Egg, chicken, yolk, raw • ^e) Coffee, black, from instant coffee powder • ^f) Milk, cow, powder, skim • ^g) Vanilla Bean Paste • ^h) Salt, table, non-iodised • ⁱ⁾ Biscuit, sweet, chocolate chip, homemade from basic ingredients

Directions¶

1. Base Prep: In a medium saucepan, combine the heavy cream, milk, milk powder, salt, and approximately half of the sugar. Heat on medium until the mixture reaches a simmer.
2. Blanching: In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and smooth.
3. Tempering: Slowly whisk about 2/3 of the hot dairy mixture into the egg yolks. This gently raises the temperature of the eggs to prevent them from shocking and curdling.
4. Cooking: Pour the egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until it reaches 170°F (77°C) and thickens into a custard.
5. Flavoring: Remove from heat and stir in the concentrated coffee and vanilla paste.
6. Straining: Pour the base through a fine-mesh strainer into a clean bowl to remove any undissolved egg bits.
7. Aging: Cover the base and refrigerate, ideally overnight, until it is very cold.
8. Churning: Pour the cold base into your ice cream maker and process for ≈20 minutes or until it reaches a soft-serve consistency.
9. Mix-ins: When the ice cream is ≈90% done, add the crushed Oreos.
10. Hardening: Transfer to a cold container and freeze until solid.

Nutrition Facts¶