Cookies and Cream Mascarpone Ice Cream

Instructions

1. Warm milk in a heavy, large saucepan over medium-low heat to 175°F; stir in sugar until dissolved. Whisk 1/3 cup hot milk mixture into the egg yolks in a bowl. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 10-15 minutes. Do not boil.
2. Remove from the heat. Whisk in mascarpone and vanilla until smooth. Transfer mascarpone mixture to a bowl. Place in a large bowl of ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from ice water. Press plastic wrap onto the surface of custard. Refrigerate for at least 4 hours or overnight.
3. Fill cylinder of ice cream maker two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard mixture until ready to freeze. 
4. Transfer ice cream to a large bowl. Fold in cookies. Spoon ice cream into freezer containers. Freeze for at least 4 hours before serving. Repeat with any remaining custard mixture.