Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend. add the peppermint extract
and blend again. Transfer the mixture to an ice cream maker and freeze
following manufacturer's instructions. After the ice cream stiffens, about
2 minutes before it is done, add the chopped cookies, then continue
freezing until the ice cream is ready. Makes 1 generous quart.



submitted by Theresa G.