About 15 mint sandwich cookies (I used Trader Joe's Mint Joe-Joes), chopped
Directions
In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.
In a medium sized saucepan, heat the cream, remaining milk, sugar and corn syrup on medium to medium-high heat until boiling. Allow the mixture to boil for 4 minutes. Take the
saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything
is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
Turn off the stove and pour the liquid through the sieve into the large bowl with the cream
cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions. Fold in the chopped mint sandwich cookies by hand.
Pour the ice cream into a container and set it in the freezer until it has hardened (at least 4 hours).
Notes
Makes 1 quart.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/peppermint-cookies-and-cream-ice-cream/