Espresso Ice Cream with Kahlua

Pour heavy cream, whole milk, and sugar into a medium saucepan and bring to a simmer, stirring consistently.
2 c heavy whipping cream, 1 c whole milk, 1 c granulated sugar
In a separate bowl, whisk the egg yolks.
6 large egg yolks
Once the cream and milk have come to a simmer, slowly whisk half of the cream into the yolks then dump that mixture back into the saucepan with the remaining cream. Continue whisking on medium-low until the mixture is thick enough and begins to coat the side of the saucepan (approximately 170°F)
Remove from heat and strain through a fine mesh strainer into a bowl. Add vanilla and espresso powder and whisk to combine. Cool to room temperature. Cover and chill at least 4 hours or overnight.
1 tablespoon vanilla extract, 3 tablespoon espresso powder
Churn mixture according to your ice cream makers instructions. My Cuisinart ice cream maker takes approximately 30 minutes to churn to my desired thickness.
Once the ice cream has reached your desired consistency, add the chopped Oreos and Kahlua, continuing to churn until well incorporated.
20 java chip Oreos, 4 tablespoon Kahlua
Pour into a container and freeze until fully set and ready to eat.