Step 1

Heat the milk, sugar, whole coffee beans, salt and only 1/2 cup of the cream in a saucepan. Do not boil, just heat until it is warm. Once it is steaming, remove from the heat, cover and let sit at room temperature for one hour.

Step 2

Pour the remaining 1 cup of cream into a medium sized metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls and set aside.

Step 3

Reheat the milk and coffee mixture, careful not to boil.

Step 4

In a separate bowl, separate the egg yolks from the whites and whisk the egg yolks. Slowly pour the heated milk and coffee mixture into the egg yolks, one ladle at a time. This tempers the eggs without cooking them. Once all is combined, scrape the egg yolks back into the saucepan.

Step 5

Stir your mixture over medium heat with a heatproof spatula, until the mixture thickens just enough that the coating doesn't run.

Step 6

Pour the custard through the strainer and stir into the cream. Press on the coffee beans to extract all of the coffee flavor. Mix in the vanilla and stir until cool.

Step 7

Chill the mixture in the refrigerator until thoroughly cooled.

Step 8

Freeze ice cream in your Cuisinart Ice Cream Maker according to the manufacturer's instructions.

Step 9

Once your ice cream is nearly frozen, add in Oreo crumbles and cookie dough. Serve and enjoy!