Grasshopper Ice Cream

Submitted by Bonnie and James Scott - added 8/23/26

Ingredients

• 2 cups (480 grams) whole milk
• 1 cup (240 grams) heavy cream
• 2/3 cup (140 grams) granulated sugar, divided
• 8 large egg yolks
• 3 Tbsp. light corn syrup
• 1/2 tsp. kosher salt
• 1 tsp. vanilla extract
• 1 Tbsp. peppermint extract
• A few drops green food coloring (optional)
• 1/2 pkg Oreos, crushed

Instructions

1. Make sure your ice cream drum is in the freezer for at least 24 hours.
2. Off of heat, whisk together egg yolks, sugar, salt, and corn syrup in a medium pot. Whisk in cream and milk.
3. Cook over medium heat, whisking often to make sure none burns on the bottom. Cook until custard coats a spoon, or reaches between 165-175°F. Custard will be thickened slightly but still liquid. DO NOT OVERHEAT. If custard is heated over 180°F it will split and become chalky.
4. Strain custard through a fine mesh strainer into a bowl, and mix in vanilla and peppermint extracts and food coloring.
5. Allow to cool for a couple hours at room temperature, then chill in the refrigerator at least four hours (we leave it overnight).
6. Churn the ice cream, then gently mix in the Oreo pieces.
7. Serve as soft serve or freeze for a few hours and then enjoy.