Step 1

Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.

Step 2

In a heavy bottom saucepan combine heavy cream, milk, and vanilla. Cook over medium heat until mixture is steaming and small bubbles start to form around the edge of the pot, around 8 minutes.

Step 3

Meanwhile, whisk egg yolks and sugar together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream a ladle full of the hot mixture over the eggs while quickly whisking.

Step 4

Add the egg mixture back into the saucepan with milk and cream. Whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant-read thermometer.

Step 5

Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain ice cream base. Chill ice cream base until it has stopped steaming. Cover with plastic wrap and refrigerate for 4 - 8 hours, or up to overnight. The temperature should reach 40 - 42°F during this time in the refrigerator.

Step 6

Add Oreo cookies to a plastic bag. Crush up the cookies using a rolling pin into bite-sized pieces.

Step 7

Pour the ice cream base into an ice cream maker and process for about 20 - 25 minutes, or according to the manufacturer's directions. About three minutes before the ice cream is done churning, add ¾ cup of the crushed Oreo cookies into the ice cream machine. Once completely churned, the ice cream should be a soft serve consistency.

Step 8

Add a scoop of ice cream to a storage container, then top with a scoop of the remaining Oreo cookies. Continue this process until all the ice cream and Oreo cookies have been transferred to the storage container.

Step 9

Place the ice cream in the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to 2 - 3 weeks.