In a small bowl, mix together 1/4 cup of the milk and the cornstarch to form a slurry. Set aside.

Next, in a sauce pan, whisk together the remaining milk, cream, sugar, salt, and corn syrup and bring to a boil over medium-high heat, stirring frequently. Cook for four minutes.

Stir in the cornstarch slurry and return the mixture to a boil, then cook for approximately 2 more minutes.

In a separate bowl, add 1/4 cup of the warm cream mixture to the cream cheese and whisk until smooth.

Mix in the remaining cream mixture.

Prepare a large ice bath.

Pour the warm cream mixture into a large freezer bag, seal the bag tightly, and place in the ice bath until cool.

Transfer the ice cream mixture to your ice cream maker and add in half of the crushed oreos.

Process according to your machine's directions (I find this usually takes about 25-30 minutes).

At the end of processing, add the remaining oreos and mix for 30 seconds or so to incorporate.

Transfer to a freezer safe container and let set for a few hours or enjoy immediately.