|Thin Mint Cookies & Cream Ice Cream with Ribbons of Dark Chocolate Fudge|
For the Ice Cream:
2C Heavy Cream
2C Whole Milk
1 ½C Sugar
10 Egg Yolks
½t Peppermint Extract
½t Sea Salt
1 Sleeve of Girl Scouts Thin Mint Cookies, Crushed
½C Dark Chocolate Fudge, Melted
1. In a medium saucepan, heat cream, milk and ¾ cup of the sugar over medium-high heat, stirring occasionally, until it reaches a slow boil. Whisk yolks with remaining ¾ cup sugar until pale yellow. Slowly beat some of the hot cream mixture into the yolks to temper them so the eggs don't scramble. Return this mixture to the pan and continue cooking, stirring, until slightly thickened and reaches at least 160 degrees; do not boil.
2. Strain this custard through a sieve. Stir in peppermint and salt, and chill in an ice bath. When cool, process in an ice cream machine according to manufacturer’s instructions, working in batches if necessary. Fold in the crushed cookies.
3. Now working in layers, spread some of the melted fudge on the bottom of a pan, then the thin mint ice cream, followed by more fudge, and keep layering until you run out of ice cream mixture. Now freeze this mixture for at least 6 hours or overnight.
4. Serve and enjoy!