Coffee Oreo ice cream

Put the heavy cream and milk in a saucepan over medium heat with about half to two thirds of the sugar, the salt, the milk powder and the vanilla paste, whisking to dissolve the sugar, and bring nearly to a simmer.

Whisk the yolks with the remaining sugar until slightly pale.

Slowly whisk about two thirds of the hot dairy into the yolks to raise their temperature gently without shocking them.

Return the whole mixture to the saucepan and whisk constantly until the eggs are cooked and the custard thickens, to around 170F.

Off the heat, add the frozen coffee capsules, which also cool the base; do not cook the coffee into it.

Strain the base to catch any bits of egg, for a smoother finished ice cream.

Chill the base overnight ideally, or stir it over an ice bath in a metal bowl until cool to the touch and refrigerate briefly.

Break the Oreos into pieces of varying size rather than crumbs.

Add most of the cookie pieces at about 90 percent of the way through churning, while it is frozen but not fully set, so the cookie hydrates.

Spin the base in the ice cream maker about 20 minutes.

Scrape into a frozen metal pan, spread out, sprinkle the reserved Oreo pieces over and press them down, and freeze solid.

Let the ice cream temper and soften slightly before scooping.

Scoop into a serving glass and pour thawed coffee, and a little cold milk, over the top affogato style.