Red Currant Bakery

0 *Check the instructions for your ice cream maker and make sure to freeze any elements that need to be frozen the day before making this ice cream!
Strawberry Cream Base
2 Either way you should be starting with frozen strawberries. The night before you plan to make the ice cream (or up to two days before) take the frozen strawberries out of the freezer and let them defrost in the fridge. If you bought the strawberries frozen just leave them in the bag to defrost.
3 Once defrosted, strain off any excess liquid through a fine mesh sieve. Don't mash the strawberries just allow any excess to run off.
4 Place the strawberries, crème fraîche, sugar, vanilla and salt in a blender. Blend until smooth. Pour into a medium mixing bowl and whisk together with the whole milk and heavy cream.
Churning and Freezing
6 Set up your ice cream maker according to the instructions.
7 Turn the ice cream machine on and pour in the strawberry cream base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.
8 While the ice cream is churning, pour the oreos into a bag. Press out any air and seal the bag, smash the oreos into bits with a rolling pin. You can leave them as big or as small as you want.
9 Line a loaf pan with plastic wrap or parchment paper.
10 Once the ice cream is churned and ready, stop the machine and pour in the oreos. Stir to combine and then pour the mixture into the lined loaf pan.
11 Smooth out the top and cover it with plastic wrap or another sheet of parchment paper. Place in the freezer for a minimum of 6 hours or up to overnight to firm up.
12 Store in the freezer and take out as needed. Allow it to sit for 5-10 minutes at room temperature before scooping.