Temper eggs. Combine the egg yolks and ¼ cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus remaining ½ cup of sugar, and heat to 165 degrees.

Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the heavy cream, vanilla extract, and pinch of salt. Whisk well.

Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Crush Oreo cookies. Use a food processor to crush the Oreo cookies. I like to leave a few big chunks intact, fyi. If you don’t have a food processor, you can easily place Oreos in a plastic bag and crush with a rolling pin or another heavy object.

Churn ice cream. Start your 2-quart ice cream maker and pour the chilled ice cream mixture into the bowl while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.

Add crushed Oreos. Spoon the ice cream into a freezer-safe container and add the crushed cookies. Stir together.

Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Serve. Serve the ice cream with some extra Oreo cookies, if desired!