1. In a small bowl, mix together the sugar and cornstarch, set aside.

2. In a small saucepan, over medium heat, pour in the cream, milk and corn syrup.

3. Add in the sugar mixture and whisk together until everything is well blended.

4. Heat the mixture until it is very hot and steamy, almost reaching a gentle boil. Stir constantly and watch it closely as it can scorch!

5. Once very hot and steamy, reduce the heat and keep stirring for about a minute.

6. Take mixture off heat and strain through a fine mesh sieve into a large bowl. Cover with saran wrap very close to the surface of it so it does not form a skin. (Just like when you make pudding.)

7. Regrigerate (or freeze) until chilled completely.

8. Once mixture is fully chilled, transfer to an ice cream maker and freeze according to manufacturers directions.

9. During the last few minutes of the freezing cycle, add your oreos. I used 20 and crushed them in a zip lock bag with my hands and poured them in.

10. When ice cream is done, it should look like almost like a soft serve ice cream. It will not be firm. Mine took about 30 minutes.

11. Transfer to an airtight container and freeze until firm. This may take anywhere from 3-4 hours.

Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions. Transfer ice cream to an airtight container and freeze until nearly firm, or freeze until firm and soften in microwave about 5-10 seconds until slightly softened. Mix in desired "mix-ins" (if you wanted to prepare just as Cold Stone does, you could freeze a marble slab then use two large spoons to fold in mix-ins using chilled marble slab, or alternately you could add the mix-ins in during the last 5 minutes of processing in ice cream maker).