2 teaspoons neutral oil, such as safflower or vegetable oil
1½ cups vanilla cookie pieces
How to Make It
Add the milk to a medium bowl. In another medium bowl, whisk together the yolks, sugar, and salt. Add the cream and the vanilla bean and seeds to a medium saucepan and bring to a simmer over medium-high heat.
Whisking continuously, add the hot cream mixture to the yolk mixture a little at a time. Continue whisking until well-combined. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it is just thick enough to coat the back of a wooden spoon, 3 to 4 minutes. (If you can draw a line through the custard on the back of the spoon and it holds its shape, then the mixture is ready.)
Pour the custard mixture through a fine mesh sieve into the bowl of milk. Cover with plastic wrap and set in the refrigerator to chill until very cold, at least 12 hours. Place an empty metal loaf pan in the freezer to chill.
Pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions.
Meanwhile, combine the chocolate and oil in a microwave safe bowl. Microwave on high in 15-second intervals, stirring in between. In the last few minutes of churning, add the vanilla cookies to the ice cream and drizzle in the chocolate mixture to form chips. Transfer the ice cream to the prepared loaf pan, wrap with plastic wrap and freeze until firm, at least 6 hours.
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