In a medium saucepan over medium heat, combine heavy cream, milk, sugar and salt. Stir until sugar has dissolved, about 5 minutes. 

Meanwhile, whisk the egg yolks in a small bowl until smooth. Whisking constantly, slowly whisk about one cup of the hot cream into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Add vanilla extract and continue cooking, stirring gently until the mixture is thick enough to coat the back of a spoon (about 170F degrees). 

Strain through a fine-mesh sieve into a bowl. Let cool to room temperature, then cover cling wrap, placing it right on top of the mixture so that there isn't a layer of air. Chill in the fridge for 4 – 6 hours or overnight. 

Churn in an ice cream machine according to manufacturers’ instructions. When 5 minutes remain, add crushed Oreos. Let the mixture continue churning until toppings are evenly distributed. Once the ice cream is done churning, add dollops of chilled fudge sauce and use a rubber spatula to gently fold them in. 

Store in air-tight container and freeze for an additional 2 hours before serving.