Mint Chocolate Ice Cream - cooking recipe

Ingredients

9 None egg yolks
3/4 cup sugar
1 1/2 cups milk
2 cups heavy cream
2 tsp vanilla extract
Few drops green food coloring
7 oz chocolate-coated mint cookies, chopped

Preparation

Place a large loaf pan in the freezer to chill. Whisk egg yolks and sugar in a large bowl with a balloon whisk until pale and creamy.
Heat milk and cream in a medium saucepan until mixture just comes to the boil. Gradually add to the egg mixture, whisking slowly but constantly until well combined.
Pour mixture into a clean saucepan on very low heat. Stir, without boiling, for 10 mins or until mixture has thickened enough to coat the back of a spoon. Stir in vanilla.
Cool to room temperature, stirring occasionally to release heat and prevent skin forming. Tint with food coloring. Pour custard into chilled loaf pan. Freeze for about 4 hours, stirring occasionally.
Transfer to a chilled bowl. Beat until smooth with an electric mixer. Fold in cookies and return to the loaf pan.
Cover tightly with foil; freeze overnight or until firm. Remove from freezer about 15 mins before serving.