Title: Chocolate Cookie Ice Cream
Categories: Dairy American Microwave
Yield: 8 Servings
| 3 | | Egg yolks, beaten |
| 1/2 | c | Sugar |
| 1 | c | Milk |
| 1/4 | ts | Salt |
| 2 | c | Whipping (heavy) cream |
| 1 | tb | Vanilla |
| 1 | c | Coarsely broken chocolate Sandwich cookies |
Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium
heat, stirring constantly, just to boiling (do not boil). Refrigerat in
chilled bowl 2 to 3 hours, stirring occasionally, until room temperature
whipping cream and vanilla into milk mixture. Add broken chocolate sandwich
cookies. Pour into 1-quart ice-cream freezer. Freeze according to
manufacturer's directions. 8 SERVINGS (ABOUT 1/2 CUP EACH); 415 CALORIES
PER SERVING.If you would like to try vanilla bean, omit vanilla extract and
add a 3-inch piece of vanilla bean to the milk mixture before cooking.
Before cooling, remove bean and split lengthwise. Scrape the seeds into
cooked mixture with tip of a small knife; discard bean.