Premium Chocolate Cookie Ice Cream
Makes 10 1/2-cup servings.

2 - cups heavy cream

2 - cups whole milk

1 - piece (2-inch) vanilla bean, split lengthwise

2 - egg yolks

1/2 - cup sugar

2 - Tablespoon vanilla extract

1/2 - cup crushed chocolate sandwich cookies

• In a 2-quart saucepan over medium heat, add cream and milk. 
• Then add vanilla bean and heat until mixture almost boils, about 5 - 8 minutes. Reduce heat to low.
• In a small bowl, beat yolks, sugar and vanilla extract until light yellow and smooth, about 1 - 2 minutes. 
• Add 4 tablespoons hot cream/milk mixture and stir until combined. 
• Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent the eggs from curdling. 
• Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 - 4 minutes. Cool completely
• When cool, scrape seeds from vanilla bean and add to ice cream mixture. 
• Stir until well combined. 
• Pour into freezing chamber of your ice cream maker.

• Freeze until thickened, about 20 - 25 minutes. Add crushed cookies to ice cream during the last 5 - 10 minutes of freezing. Transfer to an air-tight container and freeze until firm, about 2 hours.
• Place mixture in a covered container and store in the refrigerator overnight. 
• Or chill over an ice bath for about 30 minutes if you wish to make ice cream right away.