Chocolate Chip Cookie Ice Cream

Personally, I do not care for Cookie Dough Ice Cream, so here is my homemade
version of the delicious Chocolate Chip Cookie Ice Cream.  When you choose to
prepare homemade ice cream versus buying it from the grocery store, at least
you know what goes into the mix.

Utensils:

One Kitchen Knife
One Large Mixing Bowl
One Wire Whisk
Three or Four Large Spoons
Two Large Bowls with lids (place the bowls in the freezer while making the vanilla custard)
Measuring Cups and Measuring Spoons
One Large Cooking Pan
Kitchen Candy Thermometer
Egg Separator (optional)
Freezer Container (optional)

Ingredients:

1 1/4 Cups Sugar
8 Egg Yolks
3 Cups 2% Milk
1/2 Teaspoon Vanilla Extract
Dash of Salt
1 Cup Heavy Cream
1 Package of your favorite Chocolate Chip Cookies (place cookies in freezer)
      *Crunchy Cookies work the best with the homemade Ice Cream
      *Cut cookies into bite size pieces (about 3/4 cup)

Directions:

Place the eight egg yolks in the mixing bowl, grabbing your wire whisk and sugar.  Slowly, slowly, add the sugar to the egg yolks, while beating the mixture at the same time.  When all of the sugar is incorporated into the egg mixture, continue beating the mixture until it reaches the ribbon stage on the wire whisk.  This takes about eight or so minutes.  While you are doing this stage of the ice cream process, then at the same time,
in a large cooking pan, combine the milk, salt and heavy cream. Place the milk mixture over medium heat.  When the egg mixture reaches the ribbon stage, while still stiring, slowly add some of the hot custard to the egg mixture until you have added about half of the custard mix to the egg mixture.  Pour the egg mixture into the rest of the custard mixture.

Cook mixture over medium heat until the mixture reaches 170 degrees on a candy thermometer.  Stir the mixture every so often as it is cooking.  When your custard reaches 170 degrees, take it off of the heat and add the vanilla to it, stir.

Pour the custard in the large bowl that has been in the freezer.  Place the bowl into the refrigerator until the mixture is completely cold.  About three hours.

Once your vanilla custard is cooled, plug in your Cuisinart Ice Cream Maker.  Place the freezer container (that should always be in the freezer), onto the machine, place the paddle attachment into the middle part of the freezer container, switch the machine to the on position, and pour in the vanilla custard.

In around twenty to twenty-five minutes, you will have soft serve ice cream.  When the ice cream is done, turn the machine to the off position, take out the paddle attachment, and add the chocolate chip cookies.  Stir gently to combine the cookies with the ice cream.

If you want your ice cream more firm, take the ice cream and place it in a freezer container for about four more hours.