The night before you plan to churn ice cream:
In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended.
Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt.
Cover and chill thoroughly, at least 8 hours.
The next day:
Assemble and engage freeze bowl, dasher, and drive assembly according to the manufacturers instructions. Turn to Stir (speed 1). Using a container with a spout, pour ice cream mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency.
During the last 5 minutes of churning add 3/4 of the crushed oreo's to the mix. Immediately transfer half the ice cream to freezer dish followed by some of the remaining crushed oreos. Then, pour the remaining ice cream mix into the dish followed by the remaining crushed oreos. Close the lid and freeze for 6-8 hours.
Calories: 2626kcal | Carbohydrates: 210g | Protein: 33g | Fat: 188g | Saturated Fat: 105g | Cholesterol: 1301mg | Sodium: 971mg | Potassium: 953mg | Fiber: 3g | Sugar: 151g | Vitamin A: 6482IU | Vitamin C: 5mg | Calcium: 630mg | Iron: 13mg