Cookie Butter Ice Cream

Makes roughly 1 quart.

1. Heat the milk, cream, vanilla, half of the sugar and cookie butter over medium high heat, stirring until cookie butter melts and is incorporated into the mixture. Bring to a simmer.

2. Whisk the egg yolks with the remaining sugar and add to the simmering mixture.

3. Whisk the mixture over medium-high heat, being careful to not make the mixture boil. Once the mixture thickens and can coat the back of a spoon (5-7 minutes), transfer the mixture to a bowl that has a fine sieve, with the bowl set in another bowl that is an ice bath. After the mixture has cooled slightly, you can take the bowl with the mixture out of the ice bath and transfer to the refrigerater. Keep in the fridge for a minimum of 4 hours or preferably overnight.

4. When ready to churn the ice cream, pour the cream mixture into your ice cream maker. While it is churning, add the cookie bits. Once mixture is finished churning, transfer the ice cream to a container and freeze for about 2 hours prior to eating.