Chocolate Cookie Crumb Ice Cream

This chocolate ice cream is made on the stovetop, custard style. Cookie crumbs are adding while ice cream is freezing.

Ingredients:

• 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

Preparation:

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 following manufacturer's directions, for 20 to to 30 minutes.