Place a 2 quart metal bowl in the freezer to chill and fill a larger bowl with ice. Set aside.

In a 2 quart saucepan, combine the cream, milk, salt, corn syrup, and ¼ cup of sugar. Heat over medium-high heat stirring occasionally.

Meanwhile, in a small bowl, combine the 4 egg yolks and ¼ cup of sugar and whisk until light yellow and combined (30 seconds).

Once the milk and cream mixture is consistently steaming and reaches 175 degrees F on an instant-read thermometer, remove it from the heat.

Scoop out ½ a cup of the cream mixture and slowly whisk it into the egg yolks. This is called tempering.

Add the tempered yolks back to the pot with the cream and milk, and heat over medium heat until the mixture is slightly thickened and the temperature reaches 185-190 degrees F on the thermometer. The ice cream base will start to bubble as well. It should only take 2-5 minutes.

Remove from the heat and whisk in the vanilla extract.

Remove the bowl from the freezer and set it into the large bowl with ice. Place a fine mesh strainer over the small freezer bowl and pour the ice cream base through the strainer. This will remove any bits of cooked egg.

Allow the ice cream base to cool completely before moving it to the fridge. Chill the base in the fridge until very cold about 4-6 hours or overnight.

Once chilled, pour the custard base into your prepared ice cream maker and churn per the maker’s instructions.

While the ice cream is churning, roughly chop 12 Oreos into chunks, and chop 6 Oreos into big quarters (it doesn't have to be precise).

During the last minute of churning, add in the 12 roughly chopped Oreos and churn until fully mixed.

Turn off the ice cream machine and fold in, by hand, the 6 largely chopped Oreo chunks.

Serve immediately for soft serve, or freeze for 2 hours for hard serve.