Recipe for Chocolate Cookie Ice Cream

Instructions:
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.

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