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

In large bowl, beat egg yolks; stir in condensed milk, water and vanilla. Fold in cookies and whipping cream. Pour into aluminum foil lined 9"x5" loaf pan or other 2 quart container. Cover; freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer. Makes about 1 1/2 quarts.