Directions

1. Whisk egg yolks with 2 oz. of the sugar. Place remaining sugar, cream, milk and salt in heavy saucepan. Heat just to boiling. Temper hot mixture into egg yolk mixture, then pour egg mixture into hot milk mixture. Cook over low-medium heat to 165ºF, stirring constantly. Remove from heat and immediately strain mixture into a bowl over an ice water bath and cool completely. Refrigerate overnight before freezing. (Prep Time reflects the actual time it takes to prepare the ice cream mixture, not the time to chill it before freezing.)
2. Stir pistachio paste and vanilla into chilled mixture. Freeze in ice cream maker according to manufacturer's directions. Remove ice cream from machine and carefully fold OREO Cookie Pieces into mixture. Freeze until firm before using.