Homemade Oreo Ice Cream (Version 2)

2 cups whipping cream (I use heavy cream)
1 cup milk
3/4 cup sugar
1/4 tsp. salt  
1 Tbs. vanilla extract
1/2 package Oreo cookies, crushed into chunks

In a bowl, stir together cream and milk. Add the sugar and salt and whisk until the sugar is dissolved, 3 - 4 minutes. There should be no visible graininess left in the bowl. Stir in the vanilla. Keep cold until ready to pour into ice cream maker. (This is a good time to pour the cookies into a large zip-lock bag and, with a rolling pin, crush them into pieces.) Pour cream mixture only into the mixing container of your ice cream maker and freeze (or hand-crank) according to manufacturer's instructions.

Once the churning is almost through, add the Oreo cookie chunks and churn a bit more until well blended. Pour soft ice cream into containers. (I like using rectangle pyrex pans as they fit so easily into the freezer. Lightly press plastic wrap directly on the surface of ice cream to avoid any freezer burn. For longer storage, wrap a tinfoil layer on top to secure.) Freeze 2 - 5 hours longer and serve.

adapted from Williams-Sonoma vanilla ice cream recipe
*makes about 1 quart