Add 1 cup heavy cream and vanilla to a large bowl with a mesh strainer set on top.
Combine whole milk, 1/2 cup heavy cream, sugar, cocoa powder and salt in a medium saucepan, cooking over medium heat until sugar has dissolved. Cook, stirring occasionally, until heated through and steaming.
In a small bowl, whisk eggs. Slowly drizzle 1 cup hot liquid into egg yolks, whisking continuously. Return egg mixture to saucepan. Cook until mixture coats the back of a spatula or wooden spoon. Add chocolate, stirring until melted and mixture is smooth. Pour through a mesh strainer into remaining heavy cream. Place bowl in an ice bath, stirring until cooled. Cover and chill thoroughly, 4-6 hours or overnight.
Using a 1 1/2Qt ice cream maker, churn according to manufacturer's directions. Add 1 cup chocolate cookie pieces in the last 5 minutes of churning. Transfer to a freezer safe container, cover and freeze until firm, at least 4-6 hours or more.
Notes
Recipe serves roughly 4-6, yields 1 quart. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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