Red Currant Bakery

0 *Check the instructions for your ice cream maker and make sure to freeze any elements that need to be frozen the day before making this ice cream!
Chocolate Ice Cream Base
2 Chop up the chocolate bar and place it in a large heat safe bowl. Place a fine mesh sieve over top of the bowl and set aside.
3 In another medium mixing bowl, add in the egg yolks and starch and whisk until smooth. Set on top of a damp rag on your work surface so it won't slide around.
4 In large pot add in all of the milk, sugar, heavy cream, salt, cocoa powder, and vanilla. Heat over medium low heat on the stove, whisking frequently, until just beginning to simmer. The cocoa powder and sugar should have dissolved!
5 Once just beginning to bubble, remove the pot from the heat. While continuously whisking the egg yolks, slowly pour in the hot chocolate milk. 
7 Once it's all been added, pour it back into the pot and heat over low heat (medium low if an electric stove). The mixture will already have started to thicken but you'll just want to cook it for about 5 minutes over low heat ensuring the cornstarch has been cooked out.
6 Remove the pot from the heat again and pour it through the fine mesh sieve into the large bowl with the chocolate.
8 Remove the sieve and whisk to combine until smooth. Lay a piece of plastic wrap over the surface and let it come to room temperature.
9 Once cooled, transfer it to the fridge to cool completely overnight.
Churning & Freezing
11 Set up your ice cream maker according to the instructions.
12 Turn the ice cream machine on and pour in the chocolate cream base. Leave the machine running until it looks like soft serve. This will take about 10-15 minutes depending on the machine.
13 While the ice cream is churning, smash the cookies in a medium mixing bowl with a wooden spoon.
14 Once the ice cream is churned and ready, stop the machine and pour in the crushed cookies. Fold to combine.
15 Pour the mixed and churned ice cream into whichever container or dish you want to store it in.
16 Place in the freezer for a minimum of 6 hours or up to overnight to firm up. If you're in a pinch or just feeling impatient, you can totally serve it immediately as more of a soft serve situation.
17 Store in the freezer and take out as needed. Allow it to sit for 5-10 minutes at room temperature before scooping.