3 egg yolks (use only clean, Grade A, uncracked eggs)
1 (14 oz.) can Eagle condensed, sweetened milk
2 tbsp. water
4 tsp. vanilla extract
1 c. coarsely crushed Oreo cookies
2 c. (1 pt.) whipping cream, whipped (DO NOT USE WHIPPED TOPPING)

In a large bowl, beat egg yolks; stir in milk, water and vanilla. Fold in cookies and whipped cream. Pour into aluminum foil lined 9 x 5 loaf pan or other two quart container. Cover, freeze 6 hours until firm. Scoop ice cream from pan or peel off foil and slice.