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.
2. Whisk 1/3 cup hot milk mixture into 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.) Remove from the heat.
3. Pour custard through a fine mesh strainer into a bowl. Whisk in mascarpone and vanilla until smooth. Place bowl in a larger bowl filled with ice water. Stir until custard has cooled to room temperature, about 2-4 minutes. Remove from the ice water. Press plastic wrap onto surface of custard. Refrigerate for at least 4 hours or overnight.
4. Pour custard into an ice cream maker, two-thirds full. Freeze according to manufacturer’s directions. Refrigerate any remaining custard until ready to freeze.
5. 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.
6. Serve with chocolate sauce if desired.