In a measuring jug combine the milk, heavy cream, salt and vanilla extract.
In a large bowl, beat the sugar and the cream cheese together until smooth and creamy.
Add in the cream mixture and beat on medium speed until you have a thick and smooth consistency.
Refrigerate the custard for a minimum of 4-6 hours or preferably overnight.
Churn the chilled mixture according to your ice-cream maker’s instructions.
To Assemble:
Add a third of the ice cream mixture in the air tight container, pour a thin layer of the crushed oreo cookies and repeat the process ensuring you have an ice cream layer on top. Freeze for at least 2-4 hours before serving.
Recipe by Baker Street at https://bakerstreet.tv/2012/08/oreo-cheesecake-ice-cream/