To a clean medium bowl, add 1 cup heavy cream with a mesh strainer placed on top. Set aside.
In a medium saucepan over medium heat, combine remaining 1 cup heavy cream, whole milk, salt, sugar and mint extract. Stir to dissolve sugar. Meanwhile, whisk eggs in a small bowl until smooth. When contents of saucepan begin to steam, slowly pour 1 cup warm liquid into egg yolks while continuously whisking. Add egg mixture to saucepan. Stir and continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula. Pour mixture through mesh strainer into reserved heavy cream. Stir and cool over an ice bath.
If desired, tint custard base with green food coloring. *See note
Cover and chill mixture 4-6 hours or overnight. Custard must be thoroughly chilled before churning.
Churn according to manufacturer's directions. In the last 5-10 minutes of churning, slowly add cookie pieces.
Transfer ice cream to a freezer safe container. Freeze until solid, an additional 4-6 hours or until firm.
Notes
Recipe serves roughly 4-6, yields 1 quart. Add desired amount of liquid or gel food coloring until desired shade is reached. 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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