Step 1: Gather the edible ingredients.
Okay, it looks like someone has a sweet tooth, AND a tight pocket book. Good, you are at the right place. One of the amazing things about ice cream is that while everybody (and I mean EVERYbody) is familiar with it, almost nobody (and I mean NObody) knows what the heck is in it. It's true, if you follow this instructable, you'll soon see for yourself as people will start to treat you as if you were turning lead into gold.
Our first order of business, now that we are free to leave the freezer aisle, is to gather up the ingredients. You'll need:
9 ounces of sugar (if you can, set this out a couple days earlier with a few vanilla beans burred in it, this turns it into "Vanilla sugar")
8 Egg yolks
2 Cups of Heavy cream (Alton Brown uses 3, but since I don't always have it, and they sell it in convenient 1 pint (two cups) containers, I do it this way)
2 Cups of Half & Half (Alton uses 1 cup, see my note above for an explanation)
2 teaspoons Vanilla extract (this goes in any ice cream I make....so far)
1 1/2 Ounces (by weight) Dutch milled cocoa (get the most extravagantly expensive stuff you can. Get it from the most snobby, snooty store you know of. It will be the good stuff, and it will be worth it. Also, it's not shown in the photo here (because I was just going to make vanilla, but got carried away and decided to go nuts). But if it helps, I'll describe it for you. For the visual learner's, like me, this will not make a lot of sense. Picture a small glass (or maybe metal) bowl. Picture it containing within it, a small pile of a brown, powdery substance that you know to be Dutch milled cocoa.
1 Handful of what I call 'hotel mints', crushed. This time I used Andes mints, the standard (IMO) in 'hotel mints'.
2 handfuls of smashed cookies. I used, of course, Oreo cookies.
1 white chocolate chip. (this is just for fun, you should use your own secret ingredient)