Ingredients:

• 1-3/4 cups heavy whipping cream
• 1 cup milk
• 1 cup sugar
• 3 egg yolks
• 1-1/2 tsp. vanilla extract
• 3 oz. unsweetened chocolate, melted
• 2/3 cup coarsely crumbled chocolate sandwich cookies

Directions:

In a heavy medium saucepan over medium heat, stir together the cream, milk and sugar until the sugar is dissolved and the mixture is scalded.

In a mixing bowl, beat the egg yolks until lemon-colored. Gradually whisk in about 1 cup of the hot cream mixture. Slowly whisk the egg mixture back into the saucepan.

Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Whisk in the melted chocolate and vanilla.

Set the bottom of the pan inside a bowl or dishpan filled with ice and water. Stir until the mixture is about room temperature.

Pour it into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.

Pour the mixture into an ice cream maker. Churn following manufacturer's directions, for 20 to to 30 minutes. Enjoy!

By JohnLuse from Columbus, GA