Strawberry Meringue Ice Cream

In a large saucepan, bring cream, half-and-half, and sugar just to a simmer over medium heat (do not boil).

In a small bowl, combine egg yolks and strawberry extract. Add 2 cups hot cream mixture to egg mixture, whisking to combine. Whisking constantly, gradually add egg mixture to remaining hot cream mixture in saucepan. Cook until mixture coats the back of a spoon, 6 to 7 minutes. Remove from heat, and let cool for 10 minutes.

Strain mixture through a fine-mesh sieve into an airtight container. Whisk in strawberry purée. Cover and refrigerate for at least 4 hours or overnight.

Pour mixture and crumbled cookies into the container of an ice cream freezer, and freeze according to manufacturer’s instructions. Ice cream will be soft. For a firmer texture, spoon ice cream into a freezer-safe container, and freeze for up to 1 month. Garnish with strawberries and crushed cookies, if desired.