Place the heavy cream and mint leaves in a medium saucepan over medium heat. Once the cream starts to bubble, remove from heat and allow to infuse for about 30 minutes.
Remove the mint leaves.
In the bowl of an electric mixer fitted with the whisk attachment beat the egg yolks and granulated sugar (if using - if not we will add the maple syrup in a bit) until light colored and fluffy.
Reheat the cream to nearly boiling.
Temper the egg yolks by slowly drizzling the hot cream into the eggs while whisking on medium high. Once the cream is added, keep the mixer running and slowly pour in the egg whites, maple syrup and cornstarch.
Pour the mixture back into the saucepan over medium heat, whisking the entire heat the mixture until it thickens a bit. Should just coat the back of a spoon.
Then add the milk and vanilla extract.
Place mixture in the fridge until cold.
Once the mixture is cold, place it in your ice cream maker and run according to manufacturers instructions.
Once the ice cream is done, fold in the crushed up cookies. Serve immediately or place in the freezer and eat later. If you are freezing it and eating it later, make sure it is well covered in the freezer and allow it to thaw on the counter for about 15-20 minutes prior to serving.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/07/cookies-n-mint-ice-cream/