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

In large bowl, beat egg yolks; stir in condensed milk, water and vanilla. Fold in cookies and whipped cream. Pour into 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 serve. Return leftovers to freezer.