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Ingredients (6)

375 ml	milk
375 ml	cream — fresh, whipped
1 ml	vanilla — seeds
	egg yolks
180 ml	castor sugar
115 g	oreo biscuits — chopped

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Method:

1 Put a medium loaf pan in the freezer while preparing the ice cream. Put the milk and cream in a saucepan. Scrape the vanilla seeds into pan. Bring to a boil. Set aside for 5 minutes to cool slightly.

2 Using a whisk, beat the egg yolks and sugar in a bowl until thick and pale. Pour the warm milk into the egg mixture while whisking and return to the pan. Cook over low heat, stirring constantly for 20 minutes or until the custard coats the back of a spoon and leaves a trail when you run your finger through it.

3 Transfer mixture to a heatproof bowl. Cover the top of the custard with clingfilm to prevent a skin from forming. Set aside for 30 minutes to cool. Put in the fridge for 1 hour to chill.

4 Pour custard into the chilled loaf pan. Cover with foil and freeze for 6 hours, or until it’s almost set. Use a metal spoon to roughly break up the ice cream. Transfer it to a large bowl.

5 Use an electric beater to beat the half-frozen ice cream mixture for 3 minutes or until smooth and pale. After beating the ice cream, stir in the biscuits. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.