In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk over medium heat. Stir continuously until bubbles form at the edges, reaching about 165°F.

In a separate mixing bowl, whisk together 5 egg yolks and ¾ cup of granulated sugar until the mixture becomes thick and pale, about 2-3 minutes.

Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan over low heat, stirring until it thickens enough to coat the back of a spoon, about 5-7 minutes.

Strain the custard through a fine mesh sieve into a bowl set over a larger bowl of ice to cool quickly.

Once cooled, stir in 1 teaspoon of vanilla extract, ½ teaspoon of peppermint extract, and a pinch of salt. If desired, add a few drops of natural green food coloring.

Pour the custard mixture into your ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes.

During the last 30 seconds of churning, gently fold in 1 cup of crushed Oreo cookies.

Transfer the churned ice cream into an airtight container, smoothing the top, and freeze for about 2 hours, or until solid.