This ice cream is excellent. It is from page 142 of the May 2012 issue of Southern Living magazine. (Btw, this is not my picture. I forgot to take one before we devoured it all.) the recipe makes 6 servings.
Lemon Icebox Pie Ice Cream
2 cups half-and-half
1 (14-ounce) can sweetened condensed milk
3/4 cup coarsely crushed graham crackers
Grate zest from lemons to equal 1 tablespoon. 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-quart 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.
By my calculations – Per serving – Calories: 444, Total Fat: 16.9g, Sat. Fat: 10.2g, Carb: 64.6g, Fiber: 1.3g, Protein: 10.5g