1. Whisk egg yolks in a two cup measuring cup and set aside.
2. Mix together the half and half, milk and sugar in a medium saucepan. Bring to a boil over medium heat while stirring constantly, and boil for one minute. Remove from heat and pour about half of the hot mixture into egg yolks and whisk vigorously for a few seconds. Pour egg yolk mixture back into the hot mixture and return to heat. Bring mixture back to a boil while stirring constantly. Boil for one minute and remove from heat. Add vanilla and mix to combine.
3. Place pan in a sink in cold water for approximately five minutes. Meantime, drop a few pieces of the cookie pieces into the bottom of ten freezer pop molds. Divide the custard base equally between the molds, making sure you leave at least 1/4 inch head space at the top of each mold. Drop a few more cookie pieces in the top of each mold. Make sure the final head space is at least 1/8 inch.
4. Place wooden sticks in molds and place top over the molds. Place in freezer and freeze for at least six hours or overnight.

To Unmold and Freeze

1. Place frozen molds in a sink of hot water for fifteen seconds. Make sure water level stops below the top cover of molds.
2. Wrap each cream pop in wax paper and place pops together in a one gallon freezer bag.
3. Freeze for up to three months.