Get your mind out of the gutter. Those three words are not for mature audiences only, but actually for the immature and young at heart.
It’s the process for eating an Oreo cookie.
Today, the classic sandwich cookie is celebrating its 100th birthday. On this day in 1912, the first Oreo cookie was sold inHoboken,N.J.It’s doubtful that the first person to consume the black-and-white treat knew to twist apart the cookie halves, lick the cream and then dunk the chocolate wafers in a big glass of milk, but somewhere along the line, that’s how it came to be done.
But there are other ways to consume Oreos, and in honor of its centennial, here are a couple of Oreo-centric recipes.
It would probably be easier to crush up some cookies and fold them into some vanilla ice cream — or just purchase a carton of Cookies ’N’ Cream, but making Oreo Ice Cream from scratch is a whole lot more fun.
Oreo Ice Cream
Combine 1 cup whole milk and 2 cups heavy whipping cream in a saucepan over medium heat. Cook until bubbles form around the edges. In a medium bowl, whisk together 6 egg yolks and ½ cup sugar until smooth and well combined. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, about 5 to 8 minutes, until the mixture is thickened and coats the back of a spoon. Pour the liquid through a fine mesh sieve into a bowl. Stir in 1 tablespoon vanilla extract. Cover with plastic wrap and place in the refrigerator until completely chilled.
Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the mixture is softly frozen, transfer half of it to a storage container. Coarsely crush 20 Oreo cookies. Add half of the chopped Oreo pieces and fold in gently with a rubber spatula. Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined. Freeze until completely hardened.
Crush 1 large package Oreo cookies. Reserve 1 cup crumbs. Mix remaining cookie crumbs with ¾ stick of butter; press mixture into the bottom of a 9- by 13-inch pan.
Mix one 12-ounce tub frozen dessert topping, thawed, with 8 ounces softened cream cheese and 1 cup powdered sugar. Spread over the crumbs in bottom of dish. Mix 1 large package chocolate instant pudding mix with 2¾ cups milk. Spread over the top of the cream cheese mixture. Top with another 12-ounc tub of dessert topping, then sprinkle with reserved crumbs. Refrigerate until ready to serve.