Bittersweet Chocolate Ice Cream Tart

  • 2 cups oreo cookie crumbs
  • 3 tbsp butter, melted
  • heavy cream
  • 1/2 cup milk
  • 2 cups light cream
  • egg yolks
  • sugar
  • 4 oz. bittersweet chocolate, crushed
  • 4 oz. chocolate toffee bar, crushed
  1. Line a springform pan with wax paper on the inside and aluminum foil on the outside.
  2. Combine the oreo crumbs with the butter and mix until the texture of wet sand.
  3. Press firmly into the bottom of the springform pan.  Chill.
  4. In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.
  5. Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.
  6. Slowly pour in the yolk mixture, while stirring.  Reduce heat to medium low and stir constantly for 10 minutes.
  7. Add the crushed bittersweet chocolate, stirring to melt completely.  Transfer the pot to an ice bath.  Chill mixture completely in fridge.
  8. Transfer to an ice cream machine and process.  Spread mixture over the chilled oreo crust.  Cover and transfer to freezer.  Freeze overnight.
  9. In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer.  Meanwhile, beat 5 egg yolks with 1/2 cup sugar.
  10. Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.
  11. Transfer to an ice bath and then chill completely in fridge.
  12. Pour into an ice cream machine and process.  While mixing in machine, add the crumbled chocolate toffee bar.
  13. Spread mixture over top the frozen chocolate layer.  Cover and freeze overnight.

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