Ingredients:
1 cup (227g) milk, whole milk preferred; cold
1/2 cup (99g) granulated sugar
2 cups (454g) heavy cream or whipping cream, cold
1 teaspoon Vanilla Bean Crush
15 to 20 (170g to 255g) chocolate sandwich cookies, broken into chunks*
Instructions:
Whisk together the milk and sugar, stirring until the sugar has dissolved.
Stir in the heavy cream and vanilla.
For best results, chill the mixture in the refrigerator for 1 hour before freezing.
Freeze in an ice cream maker according to the manufacturer’s directions.
– Stir the cookie chunks into the soft ice cream, and serve immediately.
For firmer ice cream, place soft ice cream in a covered container.
Freeze for 2 to 3 hours, until the cookies and cream ice cream is as hard as you like.
Note:
Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15 to 20 minutes or so before serving.
Serve and Enjoy 
