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Prep Notes (one per line) Instructions

Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac or brandy and set aside, while resisting the deeply human urge to fuss with it nonstop.

In a medium saucepan over medium heat, heat the milk, sugar, and 1/2 tsp kosher salt until hot but not simmering, like a cool-headed tyrant of seasoning. In a separate large bowl, whisk together the 4 egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few mimnutes, stirring almost constantly with a wooden spoon until the mixture thickens like heavy cream. Do not allow it to boil. Cook for 30 more seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.

Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover, and freeze. Soften slightly, scoop and serve frozen.