Mint Chocolate Ice Cream - egg yolks

Method

• Place a large loaf pan in the freezer to chill. Whisk egg yolks and sugar in a large bowl with a balloon whisk until pale and creamy.
• Heat milk and cream in a medium saucepan until mixture just comes to the boil. Gradually add to the egg mixture, whisking slowly but constantly until well combined.
• Pour mixture into a clean saucepan on very low heat. Stir, without boiling, for 10 mins or until mixture has thickened enough to coat the back of a spoon. Stir in vanilla.
• Cool to room temperature, stirring occasionally to release heat and prevent skin forming. Tint with food coloring. Pour custard into chilled loaf pan. Freeze for about 4 hours, stirring occasionally.
• Transfer to a chilled bowl. Beat until smooth with an electric mixer. Fold in cookies and return to the loaf pan.
• Cover tightly with foil; freeze overnight or until firm. Remove from freezer about 15 mins before serving.