Chocolate Mint Oreo Ice Cream

4 C. whole milk
1 3/4 C. sugar, divided
12 egg yolks
2/3 C. Dutch-processed cocoa powder
4 ozs. premium semisweet chocolate chips
2 C. heavy cream
4 t. peppermint extract
1 (1-lb.) bag Oreo cookies, coarsely broken and chilled

Heat milk and 3/4 cup sugar to 175�F. in a large saucepan. In an electric mixer, beat remaining sugar with egg yolks until mixture is pale and thickens, about 2 minutes. Add cocoa into yolk mixture. Beat until mixture is smooth.

Slowly whisk 1 cup of hot milk mixture into beaten yolks. Then gradually add yolk mixture into the rest of the hot milk. Heat this mixture on medium-low, stirring constantly, for 8 to 10 minutes (or to 180 degrees).

Remove saucepan from heat and stir in chocolate chips until they are completely melted. Using cheesecloth, strain custard into a plastic or nonreactive metal bowl. Stir in cream and peppermint extract. Place bowl in larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate for 4 to 8 hours.

Coarsely break up a little less than a 1-pound package of Oreo cookies and refrigerate.

Pour chilled custard into ice cream maker and churn until frozen. Just before ice cream is ready, add the cold, crushed Oreos. Churn until done.

Makes a little more than 2 quarts.