Testing a base of 17% fat, 11% MSNF, 43% Total solids and 170 POD (relative sweetness).
I cooked this ice cream sous vide. Mix all the dry ingredients. Add the milk and vanilla extract to a blender. On low speed add all the dry ingredients. Run on high for one minute. Turn speed down and add the cream and egg yolks. Run on low for 30 seconds. Transfer to a zip-lock bag and sous-vide at 80C/176F for one hour. Chill in ice bath or cold water. Rest in fridge for 24 hours or at least 4 hours. Run in ice cream machine. Transfer to a container and add the crushed oreos.