3 egg yolks
1 (14 oz.) Eagle Brand milk, not evaporated milk
2 tbsp. water
4 tsp. vanilla
1 c. coarsely crushed Oreo cookies
1 pt. whipping cream

In large bowl, beat egg yolks; stir in milk, water and vanilla. Fold in cookies and whipped cream. Pour in aluminum foil lined 9 x 5 inch 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 leftover to freezer.