Mint Cookie Ice Cream with Chocolate Ganache & Chopped Cookies

Place the egg yolks in a medium bowl and whisk to combine. Set a fine mesh strainer on top of another medium bowl. In a medium saucepan whisk together almond milk, soy milk powder, oil, sugar and salt. Heat the mixture until quite warm but not quite boiling.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat stirring constantly with a heatproof spatula. Cook until the mixture thickens and coats the back of the spatula (160 degrees). Pour the custard through the strainer into the bowl. Stir in the vanilla and peppermint extract. Place the bowl over an ice bath and stir until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturers instructions. Transfer the ice cream to a freezer container and fold in the chopped cookies. Place ice cream in freezer until firm. Serve with chocolate ganache and additional chopped cookies.

Note: The ice cream will get harder as it sits in the freezer so if not serving it freshly churned let it sit out for 10-15 minutes to soften it before serving for the best texture.

For the Chocolate Ganache Topping: Combine the almond milk, sugar, and margarine in heavy medium saucepan. Stir over medium heat until the sugar dissolves and the mixture comes to simmer. Do not heat it too hot or the ganache will be grainy when it cooles. Remove the milk mixture from the heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Cool until just warm.