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Export 5 ingredients for grocery delivery
In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in the KitchenAid® Stand Mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.
Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.
Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage the KitchenAid® Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed for 15 to 20 minutes or until desired consistency is reached.
Add crushed cookies during last 3 to 5 minutes of freeze time.
Immediately transfer ice cream into serving dishes, or freeze in an airtight container.