Chocolate Cookies and Cream Ice Cream

Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• 6 oz semi-sweet chocolate chips or chopped chocolate
• 1 Tbsp light corn syrup
• 2/3 cup granulated sugar
• 3 large egg yolks
• 2 tsp vanilla extract
• 1 pinch salt
• 2 Tbsp cocoa powder
• 1 cup crushed Oreos

Directions

1. Set a medium saucepan over medium heat and add the cream, milk, chocolate, and corn syrup. Warm the mixture, stirring often, until it is just shy of boiling.
2. While that heats, place the sugar, egg yolks, vanilla extract, and salt in a small mixing bowl. Beat with an electric hand mixer on medium speed until the mixture turns light and airy, about 2 minutes. Mix in the cocoa powder.
3. Turn the cream mixture down to medium-low. Scoop out 1/2 cup of the hot cream mixture and slowly whisk it into the egg yolk mixture, then pour the egg mixture back into the saucepan while stirring. Continue cooking, stirring the whole time, until the custard thickens, about 4 – 5 minutes.
4. Pour the custard into a bowl. Cover it with wax paper or plastic wrap, pressing it right onto the surface, and refrigerate until cold. Move it to the freezer for 30 minutes – 1 hour, stirring once while it chills.
5. Add the cold custard to an ice cream maker and churn according to the manufacturer’s directions. Fold in the Oreos during the last 5 minutes of churning, then transfer the ice cream to an airtight container and store it in the freezer.