Black raspberry cookie ice cream
3 cups cream
1 cup sugar
4 large egg yolks lightly beaten
1 cup black raspberry preserves, seedless
8 Pepperidge Farm Milano raspberry cookies, crushed
Cook cream and sugar until warm. Add 1 cup of mixture to the beaten egg yolks to temper before adding to saucepan. Stir constantly.
Cook until mixture coats the back of your spoon.
Strain and pour into your ice cream maker. Add preserves to strained mixture.
Right before it's finished, add in the crushed cookies.