To make the ice cream, in a medium saucepan, combine ½ cup of heavy cream, half of the condensed milk, vanilla extract and salt and bring it to a simmer over medium heat.

In a medium bowl, beat the egg yolks and the remaining condensed milk until pale.

To temper the egg yolk mixture, pour about a cup of hot cream into the egg yolks and whisk vigorously. Then pour it back into simmering cream and continue to cook for 10-15 minutes, stirring continuously.

Pour the remaining cup of heavy cream into a medium bowl. Place a sieve over it. Transfer the custard mixture into the heavy cream through the sieve. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely.

Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.

While the ice cream is churning, make the crust. Scrape off the filling of the oreo cookies.

Crush the cookies into fine crumbs. Reserve about 4 tablespoons of crumbs for later.

Combine the remaining Oreo crumbs with melted butter and cream cheese and mix until well combined.

Pack down half of the cookie mixture into 8-inch springform pan.

Once the ice cream is almost done, add the reserved 4 tablespoons of cookie crumb into the ice cream.

Pour the half of the ice cream over the prepared crust. Smooth the top and freeze it for about 30 minutes, or until the ice cream is hard. Refrigerate the remaining ice cream.

Pack down the remaining oreo cookie mixture over the hardened ice cream.

Then pour the remaining ice cream and smooth the top.

Freeze the cake for at least 2 hours, or overnight before serving.

Top with whipped cream for a beautiful presentation.