Lemon Meringue Ice Cream

Lemon meringue ice cream gives this homemade frozen treat a vibrant citrus flavor thanks to lemon curd, zest and juice.
Blend the first 6 ingredients in a blender for 30 seconds or until smooth. Cover and refrigerate for at least 2 hours or up to 2 days.Pour the mixture into a 1 1/2-quart electric ice cream maker's freezing container and freeze according to the manufacturer's instructions. (Instructions and cooking times may vary.)Whisk together the lemon curd, sour cream, lemon zest and lemon juice. Mix the lemon mixture and crushed meringue cookies with the finished ice cream. Freeze 1 hour before serving. Serve immediately or transfer to an airtight container and freeze for up to 1 week.* Can be substituted with vanilla extract.COOKIES: gingerbread cookies made in a soft form from your bakery, for sandwiches with ice cream cookies. Wrap the finished treats individually (and tightly) in plastic wrap and keep them handy in the freezer for parties or snacking.