Strawberry Cookies and Cream Ice Cream

Instructions

1. Make sure you freeze your ice cream maker container for a full 24-hours before attempting to make ice cream.
2. In a large saucepan, heat heavy cream, half and half, milk and sugar. Stir until dissolved, and then remove from heat and let cool. Once cooled, stir in salt and vanilla.
3. Place strawberries in a blender or food processor (you want to pulverize them, not leave chunks). Add about 2 cups of the liquid mixture and process until smooth. Combine this mixture with the rest of the liquid mixture and refrigerate until completely chilled (several hours, or overnight). Don't even think about tasting it at this point, or you'll be tempted to pour it into a glass and suck it out with a straw. 🙂
4. Process the ice cream base in your ice cream maker, according to instructions. You may have a tad too much base on your hands, depending on the size of your ice cream maker, so be careful pouring it in. Process for 25 to 35 minutes, until creamy and thick. Stir in the Oreos when finished. Transfer to a freezer-safe container and freeze until it becomes a more solid ice cream consistency. Scoop and serve, when ready!