How to Make Ice Cream Without an Ice Cream Maker

Brew coffee.

In a medium bowl separate egg yolks and add sugar.

Whisk it until the mixture is pale and ribbony, about four minutes.

Add the wine and continue to whisk over a double boiler.

Do not stop whisking or the eggs will burn.

The bottom of the bowl should not touch the simmering water.

After four minutes, the mixture should be thick and creamy and you should not see anymore liquid.

The mixture should be slightly warm, not cold, but not piping hot.

Transfer the mixture over a bowl filled with ice and continue to whisk until the mixture is cold.

Whisk heavy whipping cream in a separate bowl to soft peaks.

Add the whipped cream into the egg mixture and gently fold or whisk until smooth.

Add the coffee, depending on how strong you want the ice cream to taste, a squeeze of lemon, and the crushed oreos.

Fold together.

Line a terrine or loaf pan with parchment paper.

Let the paper hang over the edges so it will be easier to remove.

Fill the mold and freeze for six hours, or overnight until firm.

Remove be lifting out of the pan.

If it is hard to, dip the pan into warm water for five seconds and it should pop right out.

Slice portions and garnish with crushed oreos and a dollop of whipped cream.