Combine whole milk, 1 cup heavy cream, sugars and salt in a medium saucepan, cooking over medium heat until sugars have dissolved. Add vanilla and coffee syrup, stir gently to combine. Continue to cook until heated through and steaming.
In a small bowl, whisk egg yolks. 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 remaining 1 cup heavy cream to a medium bowl. Pour warm cream mixture 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.
Churn ice cream according to manufacturer's directions. In last 5 minutes, begin adding cookie pieces a little at a time. Transfer to a freezer safe container, cover and freeze until firm, at least 4-6 hours or more.
Notes
Recipe serves 4-6, yields roughly 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.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!