3 egg yolks
1 (14 oz.) can Eagle Brand milk
2 tbsp. water
4 tsp. vanilla extract
1 c. coarsely crushed Oreo cookies
2 c. (1 pt.) whipping cream, whipped

In a large bowl, beat egg yolks. Stir in Eagle Brand milk, water, and vanilla. Fold in cookies and whipped cream. Pour into aluminum foil-lined 9x5 inch loaf pan or other 2-quart freezer container. Cover and freeze for 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice.