LEMON ICEBOX PIE ICE CREAM (Janis Carmichael)
3-4 LARGE LEMONS
2 CUPS HALF-AND-HALF
1 14 OZ. CAN SWEETENED CONDENSED MILK
¾ CUP COARSELY CRUSHED GRAHAM CRACKERS
1. GRATE ZEST FROM LEMONS TO EQUAL 1 TABLESPOON. CUT LEMONS IN HALF; SQUEEZE JUICE FROM LEMONS INTO A MEASURING CUP TO EQUAL ½ CUP.
2. WHISK TOGETHER HALF-AND-HALF, SWEETENED CONDENSED MILK AND LEMON JUICE. POUR MIXTURE INTO FREEZER CONTAINER OF ELECTRIC ICE CREAM MAKER AND FREEZE ACCORDING TO MANUFACTURER’S INSTRUCTIONS. WHEN FREEZER STOPS, REMOVE ICE CREAM TO AN AIRTIGHT CONTAINER – STIR IN LEMON ZEST AND CRUSHED GRAHAM CRACKERS. STIR UNTIL BLENDED. COVER AND FREEZE AT LEAST 2 HOURS BEFORE SERVING. MAKES 1-1/2 QUARTS
