Step-by-Step Instructions:

• In a medium saucepan, combine 1 cup of heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm but not boiling.
• In a separate bowl, whisk together the egg yolks until they are slightly thickened and pale in color.
• Slowly pour about half of the warm cream mixture into the bowl with the egg yolks, whisking continuously. Once combined, pour the egg mixture back into the saucepan with the remaining cream mixture.
• Continue cooking the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in the remaining 1 cup of heavy cream and the vanilla extract.
• Transfer the mixture to a clean bowl and cover it with plastic wrap, pressing it directly against the surface of the cream. Chill in the refrigerator for at least 4 hours, or overnight for best results.
• Once your mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically around 20-25 minutes.
• When the ice cream is almost finished churning, gently fold in the crumbled chocolate chip cookies.
• Transfer the ice cream to a freezer-safe container and spread it out evenly. Cover tightly and freeze for at least 4 hours to firm up before serving.