Homemade ice cream with cookies

Ingredients:

• 3 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 5 large egg yolks
• 110 g chocolate wafer cookies (about 20 pcs.)
• Special equipment: ice cream maker and electronic thermometer

Preparation:

1. Combine cream, milk, sugar, vanilla extract and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium heat.
2. Whisk the egg yolks in a medium bowl. Slowly pour 1 cup of the hot cream mixture into the beaten yolks, then pour it back into the saucepan, whisk, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the cream thickens and reaches 180°F (82°C), 6-8 minutes.
3. Remove from heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup. Discard the solids.
4. Stir the custard frequently until it cools to room temperature. Place plastic wrap directly on the surface of the custard to prevent a skin from forming.
5. Refrigerate until completely set, about 3 hours. To cool the cream faster, place the bowl in another bowl of ice water and stir until completely cool.
6. The chilled mixture should be smooth and velvety; whisk as needed. Meanwhile, place a 20cm square metal pan in the freezer.
7. Then freeze the cold custard in an ice cream maker.
8. Simply press the buttons according to the manufacturer's instructions, freezing and churning simultaneously. When you're done churning, the ice cream will still be soft. Now you can add chocolate chips or brownie bits to taste. You can dip it into the ice cream and eat it right away. Or you can put it in the freezer for 6 hours or more. The ice cream will keep for up to 3 months. But why wait? Ice cream tastes so much better right after it's been made. Either way, reward yourself with a scoop or two of your frozen creation.
9. Remove the chilled pan from the freezer. Place the cookies in a zip-lock plastic bag and lightly crush them with the smooth side of a meat mallet or the bottom of a measuring cup. Place half the cookies in the bottom. Spoon the mixture on top.
10. Smooth it out with a spatula.
11. Then sprinkle with the remaining cookies and top with ice cream.
12. Stir with a spoon to distribute the cookie pieces slightly.
13. Cover with plastic wrap and place the ice cream in the freezer to set, 2-3 hours.