• Prepare an ice bath with ice and water

• Boil Cream, Milk, Corn Syrup, and Sugar whisking frequently

• Add the split vanilla bean and seeds to the dairy mix and let the flavor infurse for 30 min

• Remove the bean (leave the seeds) and reheat to a light boil

• Temper the yolks, pour some of the hot dairy over yolks (about 1/2 cup) and stir constantly so you don't scramble them

• Pour yolks back into dairy and stir, cooking for a min or two

• Chill the milk mixture, place a bowl into the ice bath and pour the milk mix in the bowl (takes about 30-40 min) *

• Chill in the fridge, if in a rush you can place the whole ice bath in the fridge and come back when the mix is fridge temperature.

• Add Cream Cheese, Xantham Gum and fridge mixture to a blender with blue food coloring (if desired) and blend.

• Strain through mesh strainer directly into the ice cream maker and churn according to manufactureres directions (about 20-30 min)

• With 5min left in the freezing process, add oreo and cookie dough chunks

• Harden in freezer (minimum 4 hours for philidelphia style hard pack ice cream)

*Helps bring the temperature down faster than placing directly in the fridge, reduces the risk of bacterial growth