Steps
- Prepare the ice cream maker according to its instructions. Warm 2 cups of half-and-half, 1 cup of granulated sugar, and ¼ teaspoon of fine sea salt in a saucepan over medium heat.
- Beat 4 egg yolks in a bowl. Gradually whisk in ½ cup of the warm mixture, then return it all to the saucepan.
- Cook over medium-low heat, stirring constantly, until the custard lightly coats a spatula and reaches 170°F / 77°C.
- Put 1 cup of heavy cream in a bowl and strain the custard into it. Stir in 1 teaspoon of vanilla extract, cover, and refrigerate overnight, until completely cold.
- Churn according to the machine's instructions. As the base begins to thicken, add 1 cup of finely crushed cream-filled chocolate sandwich cookies and continue until thick and frozen.
- Transfer to an airtight freezer container. Fold in 1½ cups of coarsely chopped cream-filled chocolate sandwich cookies, cover, and freeze until firm.