3 egg yolks
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 tbsp. water
4 tsp. vanilla extract
1 c. coarsely crushed Oreo cookies
2 c. (1 ptsp.) whipping cream, whipped (do not use whipped topping)

In large bowl, beat egg yolks; stir in Eagle Brand, water and vanilla. Fold in cookies and whipping cream. Pour into aluminum foil lined 9 x 5-inch loaf pan or other 2-quart container. Cover and freeze 6 hours until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.