Black Raspberry Oreo Ice Cream

I've wanted to open The Wright Scoop since I was in high school working part-time at my family's bakery Wright's. I started making my own ice cream at home when I was about 16 years old. The best ice creams start with a base that is cooked slowly on the stove, similar to making pudding or custard, but much thinner in consistency. I can remember the first time I attempted to make an ice cream base. Everything seemed to be going smoothly until I overheated the mix and 'broke' the emulsion. The result looked like watery scrambled eggs and I was devastated. As panic set in my mom came home from working a long day in the bakery. I'm sure the last thing she wanted to see was a dirty kitchen and a cooking project gone awry. She was patient. She talked me through the process and the science behind the mix and explained where I went wrong. By making another batch and folding the broken mix into the new batch we were able to salvage everything.