In a medium saucepan, whisk the cream, milk, sugar, vanilla and salt together. Bring mixture to a low simmer over medium heat.
In a separate bowl, whisk the egg yolks. While whisking the entire time, slowly add 1 cup of the hot cream mix into the yolks.
Add the cream and yolk mixture back into the saucepan, whisking the whole time. Bring back up to a medium heat.
Stirring constantly with a wooden spoon, continue cooking until the mixture thickens and coats the spoon . This will take 6 to 8 minutes to accomplish.
Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl. DO NOT SKIP THIS STEP! Discard the solids.
Transfer the custard to a fresh bowl. Stir the mixture every 10 minutes until the mixture cools to room temperature. Cover bowl with cling wrap and chill for about 3 hours (or until cold).
Add cookies to a Ziploc bag and crush into uneven pieces. You want some large and some small pieces, but you don't want powder!
Remove custard from fridge and stir well to loosen. Follow ice cream maker directions to freeze custard. Add crushed cookie pieces once custard starts to get close to being firm (after about 10 minutes in the ice cream maker). If you don't have an ice cream maker, refer to the notes of this recipe.
Serve right away, or freeze for up to 3 months.
NOTE: If you don't have an ice cream maker, just pour half of the cooled custard into a freezer safe dish and let freeze for 2 hours. Remove from the freezer and stir in half the cookie pieces, freeze again for about 2 hours. Repeat with the remaining custard and cookies.