Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/2 cup.
Whisk together half-and-half, sweetened condensed milk, and lemon juice. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Stir in graham cracker crumbs and lemon zest; transfer to an airtight container. Freeze 2 hours before serving.
Very good and very easy. This was my first attempt at ice cream and it was excellent. I did add 1 tsp of lemon extract to ensure a zippy flavor. It was great that this recipe doesnt require the use of eggs or the cooking of a custard. Will make again.
Added a tablespoon of vodka to keep it from over hardening in the freezer. It really does taste like lemon icebox pie! Using the sweetened condensed milk made it so the batter didn't have to wait to chill before churning.
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