This homemade ice cream recipe brings the classic cookies and cream flavor to life with a creamy texture and delightful crunch.
Heat the half-and-half in a medium saucepan over medium heat until it is very hot but not boiling, stirring frequently.
Heating the half-and-half gently ensures it doesn't scorch, preserving the creamy flavor.
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is smooth and slightly thickened.
Whisking the egg yolks and sugar thoroughly helps create a smooth custard base.
Slowly pour the hot half-and-half into the egg mixture, whisking constantly to combine.
Adding the hot liquid gradually prevents the eggs from curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
Cooking the custard slowly ensures a smooth texture without scrambling the eggs.
Pour the custard into a large bowl and stir in the whipping cream, vanilla, and salt. Cover and chill thoroughly in the refrigerator.
Chilling the mixture completely helps it freeze evenly in the ice cream maker.
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions.
Ensure the ice cream maker bowl is pre-frozen for optimal results.
During the last few minutes of churning, add the crushed chocolate cookies and mix until evenly distributed.
Adding the cookies at the end prevents them from becoming too soggy.
Transfer the ice cream to a freezer-safe container and freeze until firm. Serve and enjoy!
Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
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