Chocolate Cream Pie Ice Cream

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, 1/2 cup sugar, salt, and the scraped seeds plus pod of the vanilla bean. Heat over medium heat until the mixture is hot and just starting to steam, about 5-7 minutes. Remove from heat and let steep while you prepare the custard base.
2. In a bowl, whisk together the egg yolks and remaining 1/4 cup sugar until pale and slightly thickened.
3. Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly to temper the eggs.
4. Gradually pour the tempered yolks back into the saucepan with the remaining cream mixture, whisking constantly.
5. Return the saucepan to medium-low heat and cook the custard, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and reaches 170-175°F (77-79°C), about 5 minutes. Do not boil.
6. Remove from heat. Strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
7. Whisk in the unsweetened cocoa powder until fully incorporated and smooth.
8. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours until cold.
9. Churn the chilled custard base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-30 minutes.
10. Fold in the chopped baked pie crust pieces gently until evenly distributed.
11. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.