Instructions

1. In a medium saucepan, combine all of the ingredients except for the heavy whipping cream and the cookies.
2. Let simmer, stirring constantly, for about 8-10 minutes until it forms a creamy, thin, custard.
3. Remove from heat and refrigerate until cold.
4. Following your ice cream maker's instructions, add the lemon mixture and the whipping cream to your ice cream maker.
5. In the last 5 minutes of the ice cream maker's churning, add the cookie chunks.
6. (If your ice cream maker is too small, pour ice cream into a bowl and fold in the cookie chunks.
7. Transfer to a pan lined with parchment paper and freeze for 5-6 hours to make ice cream harder.
8. Garnish with a sprig of mint, and serve. Enjoy!