Mint Cookies and Cream Ice Cream

• Vegetarian

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 1 Food coloring, green
  • 3/4 cup Granulated sugar
  • 2 1/2 tsp Mint extract
  • 1/4 tsp Salt

• Snacks

  • 1 1/2 cup Chocolate cookie pieces

• Dairy

  • 2 cup Heavy cream
  • 1 cup Whole milk

Found on bakedbyrachel.com

Description

Ingredients

• 1C whole milk
• 2C heavy cream, divided
• 3/4C granulated sugar
• 1/4 tsp salt
• 2 1/2 tsp mint extract
• 5 egg yolks
• Green food coloring, optional *See note
• 1 1/2C chocolate cookie pieces

Directions

• To a clean medium bowl, add 1 cup heavy cream with a mesh strainer placed on top. Set aside. In a medium saucepan over medium heat, combine remaining 1 cup heavy cream, whole milk, salt, sugar and mint extract. Stir to dissolve sugar. Meanwhile, whisk eggs in a small bowl until smooth. When contents of saucepan begin to steam, slowly pour 1 cup warm liquid into egg yolks while continuously whisking. Add egg mixture to saucepan. Stir and continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula. Pour mixture through mesh strainer into reserved heavy cream. Stir and cool over an ice bath. If desired, tint custard base with green food coloring. *See note Cover and chill mixture 4-6 hours or overnight. Custard must be thoroughly chilled before churning. Churn according to manufacturers directions. In the last 5-10 minutes of churning, slowly add cookie pieces. Transfer ice cream to a freezer safe container. Freeze until solid, an additional 4-6 hours or until firm.