In a medium saucepan, combine heavy cream and whole milk over medium-low heat. Stir continuously until the mixture reaches 165°F, watching for small bubbles to form around the edges.

While the cream mixture is heating, whisk egg yolks in a separate bowl until they are smooth. Gradually add granulated sugar while continuing to whisk until the mixture turns thick and pale yellow, about 2-3 minutes.

Slowly drizzle a small amount of the hot cream mixture into the egg yolk mixture while whisking vigorously to prevent the eggs from scrambling. Continue to whisk until combined, and then slowly add back to the saucepan with the remaining cream.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of the spoon and reaches 165°F.

Once thickened, strain the custard through a fine mesh strainer into a bowl set in an ice bath. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

After chilling, stir in vanilla extract, peppermint extract, salt, and optional green food coloring to the custard, adjusting peppermint to taste.

Pour the custard into your ice cream maker and churn according to manufacturer’s instructions, usually about 20 minutes.

Thirty seconds before the ice cream is done churning, gently fold in the crushed Oreo cookies.

Transfer the freshly churned ice cream into an airtight container, smooth the top, seal tightly, and freeze for at least 2 hours until solid enough to scoop.