1 cup sugar
4 oz. cream cheese, softened
1/2 t. vanilla
3/4 c. milk
1 1/2 c. heavy cream
crumbled Oreo cookies (as many as your heart desires)
Beat the sugar and cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
Bring the milk to a boil in a heavy medium saucepan.
Slowly beat the hot milk into the cheese mixture.
Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble.
Remove from the heat and pour the hot cheese custard through a strainer into a large bowl. Allow the custard to cool slightly, then stir in the the cream. Cover and refrigerate overnight.
Stir the chilled custard, then freeze in your ice cream machine according the manufacturers instructions (my machine took 30 minutes).
During the last few minutes add the crumbled Oreos to the machine.
We like a lot of Oreos in ours! I crumbled them in different sizes so the ice cream would have a nice oreo flavor, but would also have larger chunks. Allow the machine to mix in the cookies. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.