Homemade Oreo Blizzards Recipe - milk

Method

• Prepare the ice cream base: In a medium pot, bring the milk and cream to a simmer together with the vanilla bean. When the mixture begins to simmer, shut off the heat and cover with a lid. Steep for one hour, or as long as 24. If you plan to steep it for longer than 4 hours, stash the pot in the refrigerator.
• Meanwhile put the egg yolks in a medium bowl and whisk sugar in gradually. It's a lot of sugar, so don't dump it in all at once or it will be difficult to incorporate. Whisk in salt.
• Return dairy to a simmer and fish out the vanilla bean. Use a spatula to scrape out the heavily flavored cream from inside the pod. Set the bean aside for another use or discard.
• Now whisk some of the hot cream into the egg yolks, one ladle-full at a time, until egg mixture is quite warm. Then whisk egg mixture into the pot of cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling.
• Normally, ice cream recipes entreat you to cook until the mixture is "thick enough to coat the back of a wooden spoon," but with this recipe, that will never happen. Instead, cook until a thermometer registers 145° F. When it does, immediately shut off the heat and strain the custard through a sieve and into a large bowl. Stir in Frangelico. Cool in an ice bath and refrigerate, covered, overnight.
• Prepare mix-ins: in the case of Oreos or other cookies, you may simply put them into a heavy duty zip top bag and smash them with a rolling pin.
• Large candies, like Reese's Cups or Snickers Bars will need to be chopped with a knife. Sticky mix ins, like cookie dough, need to be portioned into bit sized chunks with your fingers. Small candies like M&Ms may be stirred in as-is.
• Finishing the Blizzard: Process chilled ice cream base in ice cream maker according to manufacturer's directions; take care not to over-churn. The base contains an incredible amount of cream and if neglected it will happily turn into frozen butter.
• You'll know the ice cream is ready when it has a familiar Blizzard-like body. When the ice cream has finished churning, stir in your mix-in(s) of choice with a rubber spatula and immediately divide into two 16 ounce portions.
• The Blizzard is best enjoyed immediately, preferably with a bright red spoon.