Preparation:
Beat eggs and milk together in a large saucepan. Add sugar. Cook over low heat, stirring constantly until thickened, about 10 min. (Mixture should smoothly coat the back of a wooden spoon). Cool, then add cream and vanilla. Chill thoroughly. Begin soaking cookies in liqueur. Pour custard into ice cream maker; begin processing according to manufacturer's directions. About 1/3 of the way through, add the cookies, along with some (not all) of the liqueur. Continue processing. When processed, stir in remaining liqueur. Spoon mixture into airtight freezer container and freeze thoroughly.
NOTE: The booze will interfere with the freezing process, resulting in a softer final product...but hey, who cares when it's this g |
