Step 1

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Step 2

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.

Step 3

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.

Step 4

Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.

Step 5

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.

Step 6

Add crushed cookies during last 3 to 5 minutes of freeze time.

Step 7

Immediately transfer ice cream into serving dishes, or freeze in an airtight container.