Step 1

Warm half and half, salt and sugar mixture over medium heat.

Step 2

Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.

Step 3

Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.

Step 4

Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

Step 5

Strain the custard into the heavy cream. Discard what is left on the strainer.

Step 6

Add vanilla extract, stir to combine.

Step 7

Transfer to an airtight container and chill completely in the fridge (preferably overnight).

Step 8

Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add crushed Oreos.

Step 9

Continue churning until thick and frozen.

Step 10

Transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies.

Step 11

Freeze until hardened.

Step 12

Serve and enjoy!