In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 3-5 minutes minutes.

In a large bowl, whisk the sweetened condensed milk, lemon juice, vanilla, and salt together until combined.

In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.

Pour 1/3 of the sweetened condensed milk mixture into the bowl, and continue mixing until just combined. Remove bowl from mixer, and gently fold in the rest of the whipped cream. Fold in most of the chopped cookies. Reserve a few pieces for the top.

Pour 1/4 of the custard into a freezer-safe container; smooth out evenly. Drop teaspoonfuls of the lemon curd evenly over the custard. Repeat this layering process three more times until you've used up all of the custard and curd. (You might have a little lemon curd leftover.)

Use a skewer or butterknife to swirl figure-eights throughout the ice cream. Sprinkle reserved cookie pieces on top.

Chill the ice cream in the freezer for at least 6 hours, preferably overnight.

Scoop, serve, and enjoy!