From: Executive Chef Grant Morgan, Dragonfly, Hotel ZaZa, Dallas, TX. Yield: 8 servings.
2 vanilla beans, split lengthwise and scraped
2 cups milk, chilled
6 large egg yolks
¾ cup plus 2 Tbsp. sugar
2 cups heavy cream
1 tsp. pure vanilla extract
1 lg. package Oreo cookies
5 Tbsp. melted butter
as needed, chocolate syrup
as needed, caramel syrup
In medium saucepan over medium heat, combine vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat and let steep, covered, for 30 minutes. In bowl of an electric mixer fitted with whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes. Place milk mixture over medium-high heat. Bring just to a simmer. Slowly pour about ¼ cup hot milk mixture into egg yolk mixture, beating on low speed until blended.
Continue adding milk, about ½ cup at a time, beating until incorporated after each addition. Return mixture to saucepan; stir with wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip. Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through fine sieve into medium bowl set in ice bath. Let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice cream maker according to manufacturer's instructions.
Crush half the Oreo cookies with rolling pin. Combine with melted butter and press into a greased 9" × 13" pan. Combine ice cream and remainder of hand-crushed Oreo cookies. Place on top of crust and freeze until firm. After frozen, drizzle chocolate and caramel syrup over entire surface of pie in a lacy pattern. Keep frozen.