In the bowl of a stand mixer, fitted with the whisk attachment, beat egg yolks, sugar, and salt on high speed until yolks lighten in color and thicken into a ribbon as you lift the whisk out of the bowl, about 2 minutes.

In a medium saucepan combine heavy cream and milk. Stir over medium heat and bring to a simmer, about 5 minutes. With mixer on low, gradually pour 1 cup of warm liquid into egg mixture. Add egg mixture to saucepan. Stir and and continue to cook over medium heat until mixture begins to bubble slightly and is thick enough to coat the back of a wooden spoon.

Immediately pour custard mixture through a fine mesh sieve over a bowl or large glass measuring cup. Whisk in the extracts. Cover and chill the mixture thoroughly in the refrigerator.

Once the custard mixture is chilled, freeze in an ice cream maker, following the manufacturer's instructions. During the last 2 minutes of churning, add the food coloring. While ice cream is churning, stir the milk into the can of frosting to thin it out.

Once ice cream is done churning, stir in the chopped cookies by hand. Pour half of the mixture into a freezer-safe container. Spoon blobs of the frosting evenly over the ice cream, then use a butter knife to swirl throughout. Add the remaining ice cream on top, followed by more blobs of the remaining frosting. Swirl again, then top with extra cookies and sprinkles. Freeze for at least 4 hours. Scoop and enjoy!