• Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.
• Add the granulated sugar and lemon zest to a bowl and use a fork to stir them together until well mixed, pressing the lemon zest into the sugar to release the oils. 1 cup Granulated Sugar, 2 TBS Fresh Lemon Zest
• Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble. 2 cups Heavy Cream , 1 cup Whole Milk
• While the milk is heating, add the egg yolks and lemon sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up. 4 large Egg Yolks
• Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour. Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.
• Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.
• Pour the custard mixture through a strainer into another large bowl.
• Add in the remaining cup of heavy cream, vanilla extract, and salt. 1 tsp Vanilla Extract, 1/4 tsp Salt
• Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 15-20 minutes, while you stir it occasionally.
• Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 2 hours to chill.
• When you're ready to mix the ice cream, pour the custard base into the running ice cream maker, and let it run. While its running spoon in the lemon curd. Let it run for about 25 to 30 minutes, or as long as needed until its like a thick milkshake texture. 1/2 cup Lemon Curd

For the Graham Cracker Crumble:

• Add the graham crackers to a blender or food processor and pulse until you have a fine crumb. 4 Whole Graham Crackers
• Add them to a medium bowl, and stir in the butter and sugar until you have a nice crumbly mixture. Set aside until needed. 2 TBS Unsalted Butter, 1/2 TBS Granulated Sugar
• Scoop about 1/4 of the ice cream 2QT container (a bread pan works great) and then spoon dollops of the marshmallow cream over the top, sprinkle with the graham cracker crumble. 3/4 cup Marshmallow Cream
• Repeat with additional layers of ice cream, graham cracker, and marshmallow until you have added it all into the container.
• Cover with plastic wrap or a lid and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.