Mississippi Mud Ice Cream

This mississippi mud pie ice cream recipe features rich chocolate ice cream with
fudge, coffee, Oreo, and pecans.

Servings: 8 servings

Author:

Prep Time:
15 minutes

Cook Time:
12 hours

Churn Time:
30 minutes

Total Time:
12 hours, 45 minutes

🧂 Ingredients

1 Combine the milk and cream in a medium saucepan. Bring the mixture to a slow
boil over medium heat, reduce the heat to low, and simmer for 30 minutes,
stirring occasionally.
2 Combine the eggs and sugar in a medium bowl. Use a hand mixer on medium speed to
beat until the mixture is thick, smooth, and pale yellow in color (similar to
mayonnaise), about 2 minutes.
3 Reserve 1 cup of the hot liquid from step 1. With the mixer on low speed, add
the cup of hot milk/cream to the egg mixture in a slow stream. When thoroughly
combined, pour the egg mixture back into the saucepan and stir to combine. Cook,
stirring constantly, over medium low heat until the mixture is thick enough to
coat the back of a spoon.
4 Transfer to a bowl and fold in the instant coffee with a spatula or mixer on low
until just combined.
5 Cover with a sheet of plastic wrap placed directly on the custard, and chill
completely.
6 Pour into your ice cream maker and allow to churn for 20-30 minutes (or
following manufacturer's instructions for your ice cream maker).
7 Transfer half of the ice cream to a freezer-safe container. Add half of the Oreo
crumbs, chocolate chunks, fudge sauce, and pecans. Add the remainder of the ice
cream and top with the remaining ingredients.
8 Cover the container and freeze for 4 to 6 hours.