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1
In a medium pot, combine milk, cream, salt, and 1/4 cup sugar. Put the heat on medium and bring the mixture to a simmer, uncovered, about 3 to 5 minutes.
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2
In a medium heat-safe bowl, whisk the remaining 1/2 cup sugar with the cornstarch.
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3
When the milk/cream mixture comes to a simmer, whisk the eggs into the sugar/cornstarch mixture.
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4
Use a ladle to gradually transfer about 1/3 of the milk/cream mixture to the yolk/sugar/cornstarch bowl, whisking constantly to avoid scrambling any of the eggs.
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5
Return the yolk mixture to the pot with the milk and continue to whisk constantly over medium-low heat.
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6
Switch to a rubber spatula and continue to cook until large bubbles appear in the center of the pot, 3 to 4 minutes. You're looking for a thick and creamy texture. Stir in the vanilla extract and allow the pudding to cool completely (place a piece of plastic wrap directly on top to prevent pudding skin). You can use an ice bath to expedite the cool process, but be sure to whisk frequently so that the pudding cools evenly.
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7
Pulverize all of the cookies in a food processor until you have fine crumbs. Remove 1 cup of the cookies and set aside.
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8
Leave the rest of the crumbs in the food processor and add the melted butter and a pinch of salt. Pulse until the crumbs are moist and begin to stick together.
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9
Transfer the crumbs to a 9- or 10-inch pie plate and use the back of a spoon (or your finger pads) to compact them. Place the crust in the fridge while the pudding cools.
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10
When the pudding is cool and the crust is chilled, whip the cream to soft peaks. Gently fold the cream into the pudding to lighten it, then fold in almost all of the reserved crumbs.
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11
Pour the pudding into the prepared crust (you might have 1/2 cup or so leftover-chef's treat!) and smooth with an offset spatula. Sprinkle any reserved crumbs over top. Chill in the freezer for 2 or 3 hours, until very cold and solid.
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12
Slice and serve!
