Easy Oreo Cookie Ice Cream

In a saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.

In a small bowl, whisk together the egg yolks and sugar just until combined.

To temper the eggs, slowly add 1/2 cup of the milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.

Pour the entire egg mixture back into the saucepan with the milk mixture. Heat over medium heat until thickened, about 3-5 minutes. Do not boil the mixture.

Remove the pot from the heat. Pour the mixture into a chilled bowl and refrigerate for about two hours until cold. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first.

After the mixture has completely cooled, stir in the cream and vanilla. Pour the mixture into your ice cream maker, and freeze according to the manufacturer’s directions. After about 15 minutes, add the chopped cookies (reserving a handful for garnish) so they can blend into the ice cream. Churn for another 5 minutes or until the ice cream is your desired consistency.

Transfer the ice cream to a container to store in the freezer.