Easy Homemade Cookie Ice Cream

• 3 egg yolks*
• 1 (14-ounce) can condensed milk
• 4 teaspoons vanilla extract
• 1 cup chocolate sandwich cookies, coarsely crushed
• 2 cups heavy cream, whipped

1. In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.
2. Fold in the crushed cookies and whipped cream.
3. Pour mixture into a 9 by 5-inch loaf pan lined with foil.
4. Cover and freeze for 6 hours or until firm.
5. To serve, scoop ice cream from pan or cut into slices.
6. *RAW EGG WARNING
7. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
8. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

egg yolks, condensed milk, vanilla, chocolate sandwich cookies, heavy cream

Taken from www.foodnetwork.com/recipes/paula-deen/easy-homemade-cookie-ice-cream-recipe.html (may not work)