Homemade Oreo Cookie Ice Cream

Step 1: In a heavy medium saucepan over medium heat, stir together the heavy cream, milk and sugar until the sugar is dissolved and the mixture is scalded.

Step 2: In a mixing bowl, beat the egg yolks until lemon-colored (this should take about 8-10 minutes.) Gradually whisk in about 1 cup of the hot cream mixture; then slowly whisk the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Whisk in the melted chocolate and vanilla.

Step 3: Set the bottom of the pan inside a bowl or dishpan filled with ice and water; stir until the mixture is about room temperature. Pour it into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour. Pour the mixture into an ice cream maker and churn following manufacturer's directions, for 20 to to 30 minutes.