Combine the milk, mint, sugar, salt and one of the cups of the heavy cream in a pan. Heat up and stir until the sugar is totally dissolved. Keep cooking to steep the mint flavor into the milk. Bring the milk to a bare simmer. Pull out the mint, or pour through a strainer to remove the mint from the milk

While the milk is heating, whisk the egg yolks in a medium bowl. Drizzle the milk mixture into the egg yolks SLOWLY, whisking like crazy. And do this slowly - or you will end up with scrambled eggs.

Pour back into the pan and continue cooking, while stirring the entire time, until the mixture thickens (the saying here goes 'until it coats the back of the spoon or spatula’). Don't boil it though.

Pour the custard into a bowl and stir in the last cup of heavy cream. Then stir in the vanilla extract. Cover the bowl and refrigerate several hours, but I always refrigerate overnight.

Bust out your ice cream maker and process. About halfway through, when it is just starting to look like ice cream, add the chopped oreos to blend in.

When ready, pour your ice cream into some kind of pan, such as a loaf pan, lined with parchment.