Cookies and Cream Ice Cream

Ingredients

• 1 cup (227g) milk, whole milk preferred; cold
• 1/2 cup (99g) granulated sugar
• 2 cups (454g) heavy cream or whipping cream, cold
• 1 teaspoon Vanilla Bean Crush
• 15 to 20 (170g to 255g) chocolate sandwich cookies, broken into chunks*

Instructions

1. Whisk together the milk and sugar, stirring until the sugar has dissolved.
2. Stir in the heavy cream and vanilla.
3. For best results, chill the mixture in the refrigerator for 1 hour before freezing.
4. Freeze in an ice cream maker according to the manufacturer’s directions.
5. Stir the cookie chunks into the soft ice cream, and serve immediately.
6. For firmer ice cream, place soft ice cream in a covered container. Freeze for 2 to 3 hours, until the cookies and cream ice cream is as hard as you like.