Biscochito Ice Cream

1 3/4 cup cream
3/4 cup 2% milk
3/4 cup sugar
1/4 teaspoon salt
5 egg yolks
1 dozen Celina's Biscochitos

In a medium size saucepan add cream, milk.
Add 1/2 cup of the sugar and salt.
Heat over medium/low heat until steaming. Whisk egg yolks in a separate bowl.
Slowly add the remaining 1/4 cup sugar.
Whisk to combine.
When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture, stirring constantly.
Continue to add at least 1/2 of the hot cream mixture.
Slowly pour the egg/cream mixture back into the pan and cook over low heat.
Stir constantly with a wooden spoon. DO NOT let the mixture boil.
The mixture should be slightly thick so that it coats the back of a spoon. It needs to reach a temperature of approximately 160-170 degrees F.
Remove from heat and strain mixture into a bowl.
Cover and chill completely for about 2 hours or overnight.
After setting overnight, the mixture will be very thick and creamy. Remove plastic.
Pour into an ice cream maker.
Follow manufactures instructions for freezing.
Once the ice cream is the consistency of thin soft serve ice cream, add the crumbled biscochitos with the ice cream maker running and continue to freeze for another 5-10 minutes.
Once the ice cream has churned completely, turn off the machine and transfer the ice cream to a container and place in the freezer to firm completely.

Click here for Celina's Biscochitos