Oreo Dark Chocolate Ice Cream Cake

1: Preheat oven to 350°F.

2: In a bowl, mix together Oreo crumbs and melted butter. Divide them into the silicone mold and bake them for 7 minutes. Set aside to cool.

3: In a pot, steep together cream, milk, and vanilla.

4: Cream together sugar, salt, and yolks. Slowly whisk in the heated cream and return the mixture back to the pot. Bring the mixture up to 170°F stirring constantly, strain into a container, and transfer to the fridge to chill completely.

5: Churn the ice cream according to the manufacturer's instructions. Chop up the chocolate and add it to the ice cream once it’s finished churning.

6: Add the ice cream to the silicone mold (there will be extra ice cream leftover) and transfer to the freezer to set overnight.

7: In a saucepan, combine cherries, sugar, and kirsch, cover with a lid and simmer for 15 minutes. Finish with lemon zest and juice and transfer to a container and store in the fridge.

8: Remove the ice cream cakes from their molds and top with the cherry compote. Enjoy!