1c.whole milk
1c. whipping cream
1 vanilla bean, split in half length wise
3/4 c. sugar
4 egg yolks
1/4 c. strong espresso
1/2 c. coarsely chopped chocolate cookies( we used Oreo's)
In a saucepan, bring milk, cream vanilla bean and half of the sugar to the scalding point over medium heat. In a bowl, beat the eggs yolks and the remaining sugar with a whisk until smooth and uniform. When the mixture in the saucepan begins to foam, reduce the heat and quickly stir in the egg yolk mixture. Remove the vanilla bean and scrape the seeds back into the saucepan. Using a wooden spoon, stir the custard constantly and cook over low heat until it reaches 175 degrees F. Remove immediately from the heat and continue stirring, so that the custard does not over cook. Pour the custard into a clean bowl through a fine mesh strainer, so that the liquid is smooth an d lump free. Add the espresso and mix well. It is important to do this while the custard is warm so that all the flavor is fully absorbed. Cover custard with plastic wrap and let cool slightly, them place in the refrigerator for at least 4 hrs. until very cold. Transfer the cold custard to the bowl of your ice cream maker, add the cookie pieces, and process according to the manufacturers directions.
This was the best ice cream I have ever had! We added some extra things but I'm not going to tell what:) The name we gave ours was Espresso-Fudge-cookie chunk-coffee bean crunch! Like it? Well I guess I kind of gave away a few of the secret ingredients. But you don't know how we made our fudge chunks! You have to try this it is the best!
