lemon & vanilla oreo ice cream
ice cream base adapted from tartletteblog.com

Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar 
4 egg yolks
pinch of salt
1 cup whole milk
2 cups heavy cream
½ - ¾ cup vanilla Oreo’s, optional but wonderful

In a non-reactive bowl, mix the lemon zest, lemon juice and sugar. Cover bowl and refrigerate one to two hours to blend flavors (I did this overnight).

In a large bowl, slightly beat the egg yolks. 
Heat milk to an “almost boil” in a large heavy saucepan. 
Gently mix the hot milk into the eggs. You do this by starting with a teaspoon of hot milk and adding it to the eggs; and slowly by teaspoon-full to double teaspoon-full; all the while mixing/whisking mixture. Gradually build up to a tablespoon at a time until ¾ the hot milk is mixed in, then add in the rest and continue to whisk. 
Pour this mixture back into the saucepan and heat up until the custard forms and/or coats the back of a spoon/spatula. 
Place this in a bowl, let sit at room temp for about 15 minutes before covering and placing in fridge to chill for at least 2 hours. 
When ready to churn: Combine chilled milk mixture with heavy cream. 
Give your lemon mixture a good stir, then add this in with the milk mixture. 
Pour into ice cream maker and churn according to the manufacturer's directions. The last five minutes of churning, add in the chopped vanilla oreo chunks. 
Remove ice cream and place in freezer-safe bowl, cover and freeze until ice cream has set up.
Makes about 1 and ½ pints.