Chocolate Cookie Crumb Ice Cream

INGREDIENTS for icecream:

• 1 3/4 cups heavy whipping cream
• 1 cup milk
• 1 cup sugar
• 3 egg yolks
• 1 1/2 teaspoons vanilla extract
• 3 ounces unsweetened chocolate, melted
• 2/3 cup coarsely crumbled chocolate sandwich cookies
  

PREPARETION:
In a heavy medium saucepan over medium heat, stir together the cream, milk and sugar until the sugar is dissolved and the mixture is scalded.

In a mixing bowl, beat the egg yolks until lemon-colored.

Gradually whisk in about 1 cup of the hot cream mixture; then slowly whisk the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Whisk in the melted chocolate and vanilla.

Set the bottom of the pan inside a bowl or dishpan filled with ice and water; stir until the mixture is about room temperature. Pour it into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour. Pour the mixture into an ice cream maker and churn the icecream makerfollowing manufacturer's directions, for 20 to to 30 minutes.

Delicious chocolate cookie crumb ice cream is ready

Serve ice cream from a carton in slices instead of scoops. An electric knife works well.
Freeze newly-made ice cream for about 4 hours before serving.
This chocolate ice cream is made on the stovetop, custard style. Cookie crumbs are adding while ice cream is freezing.