Easy Homemade Cookie Ice Cream 

3 egg yolks* 
1 (14-ounce) can condensed milk 
4 teaspoons vanilla extract 
1 cup chocolate sandwich cookies, coarsely crushed 
2 cups heavy cream, whipped

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. 
Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch 
loaf pan lined with foil. Cover and freeze for 6 hours or until firm. 
To serve, scoop ice cream from pan or cut into slices. 

*RAW EGG WARNING The American Egg Board states: "There have been 
warnings against consuming raw or lightly cooked eggs on the grounds that 
the egg may be contaminated with Salmonella, a bacteria responsible for a type
 of foodborne illness. Healthy people need to remember that there is a very small 
risk and treat eggs and other raw animal foods accordingly. Use only properly 
refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks 
and whites with the shell."