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.
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