Cookies And Cream Ice Cream

Ingredients

• 1 cup whole milk
• 0.75 cup granulated sugar
• 0.25 tsp fine sea salt
• 2 cups heavy cream
• 2 tsp vanilla extract
• 6 ounces chocolate sandwich cookies – coarsely chopped

Instructions

1. Coarsely chop the chocolate sandwich cookies; aim for a mix of 1.25 cm/0.5 in chunks and some fine crumbs. Set aside and keep chilled while you make the base.
2. In a medium saucepan, whisk together the whole milk, granulated sugar, and fine sea salt. Warm over medium heat, stirring, until the sugar fully dissolves and the milk is steaming, 3–5 minutes; do not boil.
3. Remove from heat and whisk in the heavy cream and vanilla extract.
4. Pour the mixture into a clean bowl. Chill over an ice bath until cool to the touch, 15–20 minutes, then cover and refrigerate until thoroughly cold, 4–12 hours.
5. Churn the chilled base in an ice-cream maker until it reaches soft-serve consistency, 15–25 minutes, or per manufacturer’s directions.
6. During the last minute of churning, add the chopped cookies so they distribute evenly. If your machine doesn’t accept mix-ins, fold the cookies into the churned ice cream by hand with a spatula.
7. Transfer the ice cream to a cold, airtight container, pressing a piece of parchment directly onto the surface. Freeze until firm enough to scoop, 3–4 hours.
8. Let the ice cream sit at room temperature for 5 minutes for easier scooping, then serve.