Lemony Lemon Sandwich Cookie Icecream
- 2 cup 2% Milk
- 2 cup Half & Half
- 4 cup Heavy Whipping Cream
- 1 3/4 cup Sugar
- 1/2 tsp Salt
- 1 tsp lemon extract
- 6 Hunt's Lemon Pudding Snack Cups
- 20 Lemon Sandwich Cookies
- 1 Yellow Food Coloring
- Chill icecream churning container until noted later
- Using a 3qt pot, heat milk until it simmers.
- Make sure to continously stir it and not to scald it.
- When milk comes to a simmer remove from heat and stir in sugar and salt until completely dissolved.
- Add Half & Half, Heavy Cream and Lemon extract to milk mixture.
- Add about 8 drops of food coloring and stir into milk mixture
- Remove churning container from freezer and pour in milk/cream mixture
- In churning container, add 4 of lemon pudding cups and stir in until smooth...no left over globs.
- Chill mixture in freezer for 30 minutes.
- While mixture is chilling, chop up the lemon sandwich cookies.
- A Cuisinart with a slicing disc works great for this.
- After the 30 minutes are up, add the 2 remaining pudding cups into chilled mixture.
- No need to stir it in.
- Then put the churning container in ice cream maker and follow the manufacturers directions.
- Keep an eye on the expanding icecream as it churns.
- When the icecream has expanded to fill about 3/4 of the entire container stop the mix and add almost all of the chopped cookies.
- Save some for topping when mixing is done.
- Continue the churning process until the container has entirely filled.
- Once churning is complete divide and store the ice cream.
- Top with remaining cookies.
- Makes 8 pints or 4 quarts
milk, cream, sugar, salt, lemon, sandwich cookies
Taken from cookpad.com/us/recipes/331021-lemony-lemon-sandwich-cookie-icecream (may not work)