Instructions

1. Make cookies according to directions except bake them a little longer so they are crispy. Allow to cool completely.
2. In a medium sauce pan over medium heat, mix together sugar, salt, milk & cream. Heat until steaming.
3. In a medium bowl, lightly beat eggs.
4. Once milk mixture is heated, slowly pour 4 cups of the milk mixture into the eggs one cup at a time while whisking. This tempers the eggs and prevents them from scrambling. 
5. Pour egg mixture back into the remaining milk mixture. Heat on medium high for about 3 minutes or until thickened.
6. Pour into ice cream mixture into canister of the ice cream maker. It will only be half full. Place dasher inside and lid on top. Chill in refrigerator until chilled or overnight. 
7. Remove from refrigerator and freeze according to the ice cream maker directions.
8. Put about half of the the cooled sugar cookies to a ziploc bag and smash them into chunks about dime to nickel size pieces.
9. When ice cream is just about done, add cookies pieces to ice cream. Finish freezing. 
10. Place canister in freezer for ice cream to be more solid.
11. Enjoy.