Instructions

1. In a heavy bottom saucepan over medium heat, warm the milk and 1 cup of the heavy cream until bubbles start to form around the edges of the pan. Do not let the mixture come to a boil.
2. Meanwhile, in a medium bowl whisk together the egg yolks, sugar, cocoa powder, salt and the remaining 1/2 cup of heavy cream until smooth. Set aside.
3. Remove the saucepan from the heat and quickly whisk about 1/2 cup of the warm liquid into the egg mixture. Then pour this mixture back into the saucepan, whisking constantly as you do so. 
4. Place the saucepan back over medium heat and cook the custard, stirring with a wooden spoon, until it’s thicken, about 5-6 minutes. Do not let the custard come to a boil. The custard should be thick enough to coat the back of the spoon.
5. Remove the saucepan from the heat. Add the chopped chocolate to the custard and stir until it’s fully melted and smooth. Then stir in the vanilla extract. Strain the custard through a fine mesh strainer into a clean bowl. Discard any collected solids.
6. Cover the custard with plastic wrap, pushing the plastic wrap directly down onto the surface of the custard to prevent a skin from forming, and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Once the custard is nearly frozen and the consistency of soft serve, add the crushed chocolate sandwich cookies. Then drizzle in the peanut butter. Do not over mix. You want some ribbons of peanut butter running through the ice cream.
8. Transfer the ice cream to a freezer safe container. Cover with plastic wrap and freeze until completely firm, at least 4 hours or up to 3 days.