Instructions: Makes about 1 quart or 8 servings

Beat sugar and cream cheese together until smooth and creamy. Beat in egg and vanilla. Set aside.

Bring milk to a boil in heavy, medium saucepan. Slowly beat the hot milk into the cheese mixture. Pour it all back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until custard thickens slightly. Be careful not to boil, or the egg will scramble.

Remove from heat and pour mixture through strainer into a large, clean bowl. Allow custard to cool slightly, then stir in lemon zest and cream. Cover and refrigerate overnight, or until cold.

Stir the chilled custard, then freeze in 1 or 2 batches in ice-cream machine according to the manufacturers instructions. Add crumbled graham crackers when the ice cream is semifrozen. Allow the machine to mix in the crackers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.