In a medium saucepan set over medium heat, warm the milk, salt, sugar and cream until it reaches 100 degrees.
In a medium mixing bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly (go very slow at first so you don’t scramble your yolks). After combined, scrape the mixture back into the saucepan and return to medium heat. Using a heatproof spatula, scrape the bottom as you stir, until the mixture coats the bottom of the spatula and/or reaches 170 degrees.
Pour the heated mixture through a mesh sieve set over a medium size mixing bowl (this will help remove any eggy bits). Add the extracts and whisk to combine.
Place the bowl over an ice bath to cool, stirring with a rubber spatula for about 8-10 minutes. The mixture should be slightly cool to the touch. Cover the bowl with base in it and refrigerate for 1 hour or until chilled throughout.
Freeze according to manufacturer’s instructions. I use the KitchenAid bowl attachment. It usually takes me about minutes to get the consistency that I want, which is never solid, but more like hard frozen yogurt. Be careful not to overchurn or you might curdle your mixture! When finished churning, stir in cookies and sprinkles with spatula.
Place in a air-tight freezer safe container and freeze for at least 4 hours before serving.
* If you can’t find Golden Birthday Cake Oreos you can use regular golden Oreos and increase the imitation butter extract to ½ tsp. and the almond extract to ¼ tsp.