Claire Saffitz Coffee Oreo, Ninja Creami Mode

Adapted from Claire Saffitz Coffee Oreo Ice Cream recipe for Ninja Creami.

2 cups cream
3/4 cup whole milk
5 egg yolks
3/4 cup of sugar
1 teaspoon vanilla paste (not extract! But only extract is available in the calculator)
1 big pinch kosher salt
1 tablespoon skim milk powder
75g of instant espresso or coffee, but extra concentrated, the amount of powder you’d use for for 3 drinks prepared in warm water totaling 75 g
6 ounces of Oreos (about 6). Not included in recipe to avoid impacting calculations.

6 ounces oreos, 1 teaspoon vanilla paste not accounted for in recipe. Coffee amount still TBD. In video she uses some amount of “cometeer” pods.

Instructions here: https://youtu.be/Pz0Yx3dEFTI?si=kVzBEqL02lTYZu97

Adaptations below:

1. Prepare instant coffee/espresso ahead of time so it can be full chilled. Prepare 3 standard drinks (as instructed on the container) worth of instant coffee/espresso powder in (75g - Xg) water, where X is the weight of the powder. Goal is 75g total of concentrated coffee. Put in fridge.
2. Follow Claire’s instruction in preparing the mixture until after the straining step.
3. Pour the strained mixture into creami pints. Makes about 1 quart. Freeze for 24 hours.
4. Run in Creami ice cream mode.
5. Chop 4 Oreos per pint into desired size chunks. Use an ice cream spade to gentle fold the pieces into the pint. Flatten the contents in the pint when done, but try not to compress the ice cream.
6. Place back in freezer for another 2 hours.