OREO Ice Cream

If your ice cream maker has a bowl that needs to be pre-frozen, do that now.

Pour milk into a saucepan and bring it to a boil, but don't let it boil vigorously.

While the milk is heating, whisk the egg yolks with sugar until you get a thick, pale foam.

Keep whisking and slowly pour half of the hot milk in a thin stream.

Transfer the egg mixture back into the saucepan with the remaining milk, reduce the heat to medium-low, and cook the custard while stirring constantly with a whisk until it thickens slightly.

Let the custard cool down to room temperature.

Whip the cream until it reaches soft peaks.

Fold the custard together with the cream using a spatula and refrigerate for at least 4-5 hours.

Churn the ice cream according to your machine's instructions.

Crush the Oreo cookies into small pieces and fold them into the thickened mixture.