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

1. Chill icecream churning container until noted later
2. Using a 3qt pot, heat milk until it simmers.
3. Make sure to continously stir it and not to scald it.
4. When milk comes to a simmer remove from heat and stir in sugar and salt until completely dissolved.
5. Add Half & Half, Heavy Cream and Lemon extract to milk mixture.
6. Add about 8 drops of food coloring and stir into milk mixture
7. Remove churning container from freezer and pour in milk/cream mixture
8. In churning container, add 4 of lemon pudding cups and stir in until smooth...no left over globs.
9. Chill mixture in freezer for 30 minutes.
10. While mixture is chilling, chop up the lemon sandwich cookies.
11. A Cuisinart with a slicing disc works great for this.
12. After the 30 minutes are up, add the 2 remaining pudding cups into chilled mixture.
13. No need to stir it in.
14. Then put the churning container in ice cream maker and follow the manufacturers directions.
15. Keep an eye on the expanding icecream as it churns.
16. 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.
17. Save some for topping when mixing is done.
18. Continue the churning process until the container has entirely filled.
19. Once churning is complete divide and store the ice cream.
20. Top with remaining cookies.
21. 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)