-
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.
