Step 1

In a stand mixer, using the whisk attachment, whisk the heavy whipping cream on high spread for 3-5 minutes until stiff peaks begin to form.

Step 2

Remove the whipped cream from the mixing bowl and place in the refrigerator while prepping the rest of the ice cream mixture.

Step 3

In another bowl, mix the eggs, sugar, salt, cinnamon, and Mexican vanilla until fully combined.

Step 4

Fill a saucepan halfway with water and place over high heat until it reaches a rolling boil. Lower the heat to maintain a simmer, and place the bowl with the egg mixture over the saucepan. Make sure that the bottom of the bowl does not touch the water. You may want to use a crumpled strip of aluminum foil formed into a ring to act as a booster for the bowl to sit on top of the pan so that the bottom of the bowl does not touch the water beneath it.

Step 5

Cook for 5 minutes, stirring constantly. Remove the bowl from the heat when the mixture reaches 160ºF.

Step 6

Pour the egg mixture into the bowl of a stand mixer. Whisk on high speed for 5-8 minutes, until the egg mixture has quadrupled in a size. The mixture is done when the consistency is like soft serve ice cream.

Step 7

Gently fold in the cold whipped cream and crushed Oreos.

Step 8

Pour the mixture into a loaf tin, lined in parchment paper, and freeze for 8 hours or overnight.

Step 9

Enjoy!