In a medium saucepan add the cream, milk, sugar, vanilla and a good pinch of salt. Continue whisking until the mixture begins to simmer. Add in slowly a cup of this hot mixture into the egg yolks while whisking and then pour the eggs into the rest of the cream in the saucepan slowly again while whisking. Change to a wooden spoon and stir cooking for about 6 min. or until the custard coats the back of a wooden spoon.
Remove from heat and pour through a fine sieve to remove any lumps, into a bowl. Stir often until the mixture is cooled. Cover the custard with plastic wrap directly onto the custard. Chill in the refrigerator for 3 hours or overnight.
Freeze according to manufacturer's instruction for your ice cream maker. When the ice cream is ready add the cookies at the last moment and let the machine incorporate. Place ice cream into a container with a lid for the freezer. Freeze for 2-3 hours.
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