Warm half and half, salt and sugar mixture over medium heat.
Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely coating the back of a spatula – or reaches 170 degrees F.
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Strain the custard into the heavy cream. Discard what is left on the strainer.
Add vanilla extract, stir to combine.
Transfer to an airtight container and chill completely in the fridge (preferably overnight).
Once chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until it begins to thicken and add crushed Oreos.
Continue churning until thick and frozen.
Transfer the Oreo ice cream to a freezer-friendly container with a lid and stir in coarsely chopped cookies.
Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk.
Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
Fine sea salt. if using iodized salt, reduce the amount by half.
Pure vanilla extract. I don't recommend using imitation vanilla. However vanilla bean paste is a good substitute.
Oreos cookies: Any sandwich cookie (or really any crunchy cookie of your choice) works well in this recipe. I suggest any flavor of Oreos (we love double stuff ), Trader Joe's Jo Jo's, or you can even find a gluten-free variety to make this recipe gluten-free. Just be sure to realize that you process some of the cookies and coarsely chop the rest.