How appealing is the name of this ice cream? My Louisiana friends wrinkled up their noses when they heard “Mississippi mud,” so I explained to them that in Minnesota, where the great river begins, the mud is much prettier.
There are countless versions of Mississippi mud ice cream– some with peanuts, some with caramel, etc.– but this is the simplest. Coffee ice cream + chocolate sandwich cookies = one awesome dessert.
Mississippi Mud Ice Cream
- 3 cups half & half, divided
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans
- Pinch of salt
- 5 large egg yolks
- 1/4 tsp. vanilla extract
- 1/4 tsp. finely ground coffee
- 2-3 cups crushed chocolate sandwich cookies (AKA Oreos. I’m a big fan of the Trader Joe’s version.)
Heat 2 cups half & half, sugar, whole coffee beans, and salt in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from heat, and let steep at room temperature for 1 hour.
Pour the remaining 1 cup of half & half into a large bowl and set a mesh strainer on top. Set aside.
Reheat the coffee mixture on medium heat until hot and steamy again. In a separate bowl, whisk the egg yolks together. Slowly pour the heated coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered, but not cooked. Scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (about 170-175° F).
Pour the custard through the strainer and stir it into the half & half. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Discard the beans. Mix in the vanilla and finely ground coffee, and stir over an ice bath until cool.
Chill the mixture in the refrigerator for at least 8 hours, then freeze in your ice cream maker according to the manufacturer’s instructions. Stir in cookies. Serve right away for soft ice cream, or firm it up by placing the ice cream in the freezer for 2-4 more hours.
Source: Slightly adapted from The Perfect Scoop.