📖 Instructions

1. First, let's make the Oreo cookie crumbs. Grab your bag of Oreos (my personal fave is the Double Stuf kind, but any kind will do!) and crush them into fine crumbs. You can use a food processor for this if you want it super fine, or just a ziploc bag and a rolling pin, for that rustic, homespun look. About 2 cups of crushed Oreos should do it for a 1X batch. Keep about 1/4 cup aside for garnish. Set aside those delicious crumbs!
2. Now for the custard! In a medium saucepan, whisk together 1 cup of whole milk, 1 cup of heavy cream, 1/2 cup of sugar and a pinch of salt. If you're fancy, add a teaspoon of vanilla extract too! Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is gently simmering, almost like a whisper.
3. Remove from the heat. In a separate bowl, whisk together 2 large egg yolks (free-range, if you're feelin' fancy). Temper the egg yolks by slowly drizzling a bit of the hot cream mixture into the egg yolks while constantly whisking, to prevent them from scrambling. Trust me, scrambled egg yolks in ice cream are not the vibe. Once nicely combined, pour the tempered egg yolk mixture into the remaining cream mixture in the saucepan.
4. Return the pan to medium-low heat, and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. It should be thick enough to leave a trail when you run your finger through it. Don't let it boil or it'll curdle! This takes about 2-3 minutes. Let cool.
5. Once the custard has cooled completely (I usually pop it into an ice bath to speed things up), stir in your crushed Oreos. You want to incorporate most of the crumbs, but leave a few for visual appeal. I like to save some for the swirl stage. Mix it in until it is evenly distributed. You should have a lovely, thick, cookie-filled custard.
6. Now, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. Mine makes weird noises sometimes; don't panic, that's normal.
7. Once it's churned, gently fold in the remaining 1/4 cup of crushed Oreos. Don't overmix it; you want that gorgeous swirled effect. You should have a soft-serve like consistency at this point.
8. Transfer your Cookies and Cream ice cream to an airtight container and freeze for at least 2-3 hours, or longer, for a firmer texture. Patience is a virtue when it comes to ice cream making; let it firm up properly before digging in! You'll thank me later. This stage is important so don't skimp on it!