Heat milk and cream. Combine the milk, cream, ½ cup of sugar, and the scraped vanilla bean seeds with the bean pod in a saucepan. Then, heat over medium heat until the mixture is warm and steaming or reaches about 170°F. Be careful not to let it boil.
Beat eggs and sugar. While the milk mixture is heating, beat the egg yolks with the remaining ¼ cup of sugar until they are light yellow and thickened, indicating they are well combined.
Temper eggs. To temper the eggs and prevent them from curdling, gradually add half of the warm milk mixture to the egg yolks, a few tablespoons at a time, whisking constantly. Once half of the milk mixture has been added, gradually pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
Heat. Return the saucepan to medium heat and stir constantly until the mixture reaches 185°F. The custard should coat the back of a spoon at this stage. Remove from heat and stir in a pinch of salt.
Strain. Set a fine-mesh sieve or cheesecloth over a bowl and pour the custard through to remove any egg solids and the vanilla pod. This will make a smooth ice cream base.
Chill. Transfer the strained custard to the refrigerator and chill thoroughly, ideally for 4 to 24 hours.
Churn and add cookies. Put the cold custard in your ice cream maker and spin it according to the manufacturer's instructions until it becomes smooth and creamy. Gently crush the Golden Oreos and mix them into the churned custard. After it reaches a soft-serve consistency, put it into a loaf pan and freeze briefly.
Add fruit swirls. Pour the blueberry preserves and strawberry topping over the top of the ice cream. Using a butter knife or a spatula, delicately create a marbled effect by gently swirling the toppings into the ice cream. Make sure to move the knife vertically and horizontally to create a distinct swirl pattern. Be careful not to mix the toppings too much to keep the fruit flavor swirls separate and distinct.
Freeze. Cover the pan with plastic wrap and freeze for at least 2 hours or until the ice cream is firm and scoopable.