cookie salad ice cream

day 1 (or early in the day if making this all in one day):whisk together the egg yolks in a medium heat-safe bowl or measuring cup and set aside. in a large pot, whisk together the heavy cream, sugar, salt, vanilla, and almond extract and heat over medium high heat until steaming, whisking often (don’t let it boil, reduce the heat if it starts to). reduce the heat to medium and gradually ladle 4-5 ladlefuls of the hot cream into the egg yolks while whisking vigorously and constantly and then gradually pour the egg mixture into the pot while whisking constantly. continue to whisk until the mixture has thickened and coats the back of a spoon. transfer to a container and whisk in the buttermilk. cover and refrigerate for about 4 hours or overnight, until cold. make the cookies if using homemade. finely chop 15 of the cookies, leaving a few nice larger pieces, and reserve the remaining 3 whole cookies for the topping. scatter all over a plate or sheet pan and stick in the freezer for about an hour or overnight.scatter the mandarin oranges all over a plate or sheet pan and stick in the freezer for about an hour or overnight.day 2 (or once the buttermilk custard is cold):coarsely chop the mandarins, reserving a few whole pieces for the top, and stick them back in the freezer. churn the ice cream according to manufacturer’s directions. when it’s almost done churning, add about half of the frozen cookies and frozen mandarins (or as many that will fit in your ice cream maker). when finished churning, transfer to a large freezer safe container or 3 pint containers, sprinkling in the remaining cookies and mandarins as you go. top with reserved cookies, mandarins, and sprinkles, if using, and freeze for 2 more hours before serving.