Step 1: Heat the Cream Mixture : In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until hot but not boiling. Stir occasionally to dissolve the sugar.

Step 2: Temper the Egg Yolks : In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thick. Slowly pour a little of the hot milk mixture into the yolks while whisking constantly — this tempers the eggs and prevents curdling. Pour the tempered yolk mixture back into the saucepan.

Step 3: Cook the Custard : Cook the mixture on low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil, or the eggs may scramble.

Step 4: Add Vanilla and Chill : Remove from heat and stir in vanilla extract and a pinch of salt. Strain the mixture through a fine sieve into a clean bowl to ensure a silky texture. Cover the bowl with plastic wrap (pressed directly on the surface) and refrigerate for at least 4 hours or until completely chilled.

Step 5: Churn the Ice Cream : Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). When the ice cream is nearly done and has reached a soft-serve consistency, add the crushed Oreos and churn for another 2–3 minutes to combine. (If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 3–4 hours to break up ice crystals. Add the Oreos during the last hour of freezing.)

Step 6: Freeze Until Firm : Transfer the churned ice cream into an airtight container. Sprinkle extra Oreo pieces on top for garnish. Freeze for 2–3 hours, or until firm enough to scoop.