Instructions: Beat egg yolks until they are creamy. Add condensed milk, water, vanilla extract. Fold in cookies and whipping cream. Pour into an aluminum foil-lined 9 x 5-inch loaf pan or a 2 quart container. Cover and freeze for 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice.

Return leftovers to freezer.

*A Tupperware 1/2 gallon ice cream container is perfect for this recipe.

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