Chocolate Cookies and Cream Ice Cream Recipe

In a medium saucepan set over medium heat, combine the cream, milk, chocolate and corn syrup.

Cook the mixture, stirring frequently just until the mixture nearly boils.

Combine the sugar, egg yolks, vanilla extract and salt in a small mixing bowl.

Using an electric hand mixer set on medium speed, whip the mixture for 2 minutes, until pale and fluffy.

Blend in the cocoa powder.

Reduce the cream mixture to medium-low and take ½ cup of the hot cream mixture.

Pour into the egg yolk mixture while whisking.

Add the egg yolk mixture to the saucepan while stirring.

Cook the mixture for 4 to 5 minutes, stirring constantly until thickened.

Transfer the mixture to a bowl, then cover it with wax paper pressing directly against the surface of the custard.

Chill until cold.

Transfer the cold mixture to the freezer to chill for 30 minutes to 1 hour, stirring once during chilling.

Pour the mixture into an ice cream maker and process according to manufactures directions.

Mix in the Oreos during the last 5 minutes of processing.

Store in freezer to cool.

Serve over sugar cones, and enjoy!