Sugar Cookie Ice Cream

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat over medium heat until the mixture is hot but not boiling, about 170°F (77°C).
2. While heating the milk mixture, whisk together the egg yolks, remaining sugar, salt, and vanilla bean paste in a separate bowl until pale and smooth.
3. Temper the egg yolks by slowly adding about 1 cup (240 ml) of the hot milk mixture to the yolks while whisking constantly to prevent curdling.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and reaches 175°F (79°C) on an instant-read thermometer.
5. Remove the custard from the heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
6. Cover the custard with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches soft-serve consistency, about 20-25 minutes.
8. Gently fold in the chopped sugar cookie pieces, reserving a small amount for garnish if desired.
9. Transfer the ice cream to an airtight container and freeze for at least 45 minutes to firm up before serving.
10. Serve scoops garnished with reserved cookie pieces.