In a stand mixer, using the whisk attachment, whisk the heavy whipping cream on high spread for 3-5 minutes until stiff peaks begin to form.

Remove the whipped cream from the mixing bowl and place in the refrigerator while prepping the rest of the ice cream mixture.

In another bowl, mix the eggs, sugar, salt, cinnamon, and Mexican vanilla until fully combined.

Fill a saucepan halfway with water and place over high heat until it reaches a rolling boil. Lower the heat to maintain a simmer, and place the bowl with the egg mixture over the saucepan. Make sure that the bottom of the bowl does not touch the water. You may want to use a crumpled strip of aluminum foil formed into a ring to act as a booster for the bowl to sit on top of the pan so that the bottom of the bowl does not touch the water beneath it.

Cook for 5 minutes, stirring constantly. Remove the bowl from the heat when the mixture reaches 160ºF.

Pour the egg mixture into the bowl of a stand mixer. Whisk on high speed for 5-8 minutes, until the egg mixture has quadrupled in a size. The mixture is done when the consistency is like soft serve ice cream.

Gently fold in the cold whipped cream and crushed Oreos.

Pour the mixture into a loaf tin, lined in parchment paper, and freeze for 8 hours or overnight.

Enjoy!