Decadent Milk Chocolate and Oreo Cookie Ice Cream

1. Melt Chocolate with Cream

Place the finely chopped milk chocolate in a large heatproof bowl and set it over a pan of simmering water. Stir occasionally until the chocolate is fully melted and the mixture is smooth.

2. Whisk in Cocoa, Vanilla, and Cognac

Once the chocolate is melted, whisk in the cocoa powder, pure vanilla extract, and Cognac.

3. Heat Milk, Sugar, and Salt

In a medium saucepan, heat the whole milk, sugar, and kosher salt over medium heat until the mixture is hot but not simmering.

4. Whisk Egg Yolks and Cornstarch

Meanwhile, in a separate bowl, whisk the egg yolks and cornstarch together until smooth.

5. Temper Eggs

Slowly whisk the hot milk mixture into the egg yolk mixture, tempering the eggs to prevent curdling. Pour the combined mixture back into the saucepan.

6. Cook Custard

Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon.

7. Strain Custard

Strain the thickened custard through a fine-mesh sieve into the bowl with the melted chocolate mixture.

8. Chill Mixture

Allow the mixture to chill thoroughly in the refrigerator or over a bowl of ice water.

9. Churn Ice Cream

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the roughly chopped Oreo cookies.

10. Freeze Until Firm

After churning, transfer the ice cream into a container or loaf pan and freeze until firm.

11. Serve

When you're ready to serve, allow the ice cream to soften slightly at room temperature for a few minutes.