When it comes to the Blizzard, Oreo is hands down my favorite flavor.

But if you have another variety you’d like to see me tackle, tweet me up @bravetart.

Stir constantly, making sure to scrape all along the bottom of the pot while to avoid allowing any of the mixture to curdle.

: ) · Foodpusher · 05, 2011 · PM @Russell, yes, being a copy cat is specific business!

@Sweet Tooth, oh you’ll have to let me know if you do! Well, use the good stuff and maybe it’ll be a Culver’s equivalent? Stella Sep 07, 2011 · PM I really loved the photos in this post, caught my eye on tastespotting with the creamy white specked with black oreo popped nicely against the bright blue background.

That stuff is liquid gold, make sure not to lose a drop.

It’s easier to scrape out the vanilla pod while it’s still warm (hence bringing the mix to a simmer) because when cold, the vanilla-goo congeals and sticks more resolutely to the bean.

The nature of a Copy Cat recipe is that it takes a lot of subtle factors to re-create a taste we all know and love; if you substitute or deviate from the recipe, it just won’t turn out the same.

But because I hate when people tell me what to do without telling me I’ll explain some of the basic points behind this recipe.

When the mixture begins to simmer, shut off the heat and cover with a lid.

Steep for one hour, or as long as 24; if you plan to steep it for longer than 4 hours, stash the pot in the refrigerator.

When your chosen steep time has elapsed, return the dairy mixture to a simmer.

Meanwhile whisk the sugar gradually into the yolks in a medium bowl.

It’s a lot of sugar, so if you dump it in all at once, it might not fully incorporate.