Cookie Monster Ice Cream

Bring heavy cream, milk, and granulated sugar to a simmer in a medium saucepan.
2 c heavy whipping cream, 1 c whole milk, ½ c granulated sugar
In a separate bowl, divide egg whites and egg yolks. Whisk egg yolks and discard the egg whites.
6 large egg yolks
Slowly whisk half of cream into the yolks then dump into the saucepan with remaining cream. Continue whisking on medium-low until the mixture is thick enough that is starts to coat the sides of the saucepan. (about 170°F)
Remove mixture from heat and strain through fine mesh strainer into a bowl. Add vanilla and food coloring and whisk to combine. Cool to room temperature before covering to chill for at least 4 hours or overnight.
2 tablespoon vanilla extract, a few drops blue food coloring
Once the mixture is well chilled, churn in your ice cream maker according to directions. (My ice cream maker requires churning for about 30 minutes.)
When the ice cream is the consistency that you like, add in the cookies by either chopping them into small pieces or breaking them apart with your hands. These can either be churned into your ice cream or folded in with a spatula.
5-10 Oreos, 5-10 Chips Ahoy, 5-10 Nutter Butters
Dump ice cream into a container and place in the freezer.
Optional: Sprinkle the top of the ice cream with extra Oreos, Chips Ahoy, and Nutter Butters in order to make it look pretty!