Whisk the cream until stiff peaks and chill them for a while we prepare the custard.
Whisk the egg, egg yolks and sugar, on a double boiler.
Whisk it well until it turns thick and pale (use an electric whisk as this takes a lot of whisking). Powder the Oreo biscuits and keep aside.
Remove the egg custard from the heat and mix the powdered Oreos. Now fold in the cream into the egg-Oreo mix.
Line a loaf tin with cling film and pour the Oreo mix into it. Cover it and freeze it for 3-4 hours. Cut and serve once frozen.
