3 egg yolks
14 ounce can sweetened condensed milk
2 tablespoons water
4 teaspoons vanilla extract
1 cup coarsely crushed Oreo cookies
2 cups (1 pint) 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″ 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.