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1
Special equipment: an ice cream maker and a candy- or instant-read thermometer
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2
Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
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3
Beat the egg yolks in a medium bowl.
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4
Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat.
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5
Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.
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6
Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids.
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7
Stir often until the mixture cools to room temperature.
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8
Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming.
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9
Chill until cold, about 3 hours.
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10
(For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
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11
Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions.
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12
Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
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13
Remove chilled pan and sprinkle in half of the crumbled cookies.
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14
Top with half of the ice cream, then repeat with remaining cookies and ice cream.
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15
Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top.
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16
Cover with plastic wrap and freeze until firm, 2 to 3 hours.
