Make super premium, Chocolate, Andes mint, Oreo Ice cream.

Step 12 Make ICE CREAM!!!

Allow enough time for your batter to become chilled to at least 40 degrees F . It could take several hours. I like to let it sit overnight, but I understand how cravings work, so act accordingly.  Once it is chilled it's time to break out the specialty equipment: The ice cream maker.  I have only ever used the KitchenAid ice cream maker accessory which is AWESOME!! and is highly recommended by yours truly.  Of course, it's been sitting in the deepest, coldest corner of your freezer just waiting for it's turn to do it's magic....right? It better have been otherwise you're gonna HAVE to wait for it to become completely frozen (at least 8 hours) before proceeding. Don't even try it if that thing isn't frozen.  Go ahead and place the ice cream maker bowl onto your mixer and attach the paddle that comes with it.  The thing is made to work with many different models of stand mixers so just follow KitchenAid's  instructions, and don't throw them out.  Once you've got it assembled pull your chilled batter out of the fridge, pour into the machine (speed 1 ) and let it churn away for about 12 minutes or so.  You want the stuff to change from a batter consistency, to a 'soft serve' ice cream consistency.  This is the point when you want to add your 'chunky' parts.  In this case I added almost a handful of  crushed Andes mints, and two handfuls of crushed Oreo cookies. Let it stir around for a minute or two until you're sure that they're mixed in good, but not crushed to nothingness.  Now, scrape the ice cream into the final storage containers (I'd love to have my own made up someday) and get them into the freezer. Make sure they're sealed tight.