In a small bowl, whisk the Egg Yolks, Lemon Juice & Zest together. Set aside.

In a saucepan over medium high heat, bring the Milks & Cream to a light boil. Remove from heat.

Take about 1/2 cup of the heated milk mixture, slowly add to the Egg mixture while continuously. This is to warm up the Eggs before adding to the rest of the milk.

Now quickly switch to whisking the heated Milk mixture continuously while pouring the the Egg mixture into into the remaining milk.

Return the combined mixture to cook on simmer while constantly whisking for about 3 - 5 minutes or until it starts to coat the back of a spoon. Remove from heat and place in a bowl half way filled with ice, and slightly larger than your saucepan. Allow to cool for at least 20 - 30 minutes. If mixture has not cooled down enough, you can place in the refrigerator for 1 - 2 hours to continue to chill.

Don't skip the chilling process, this insures that the freezing time won't take forever.

While waiting on the ice cream mixture to chill. In a small skillet over medium heat, melt the Butter. Add in the Graham Cracker Crumbs and stir around to coat well and toast for about 1 - 2 minutes or until the crumbs have a sweet smell. Allow to cool.

Once ice cream mixture is completely chilled, pour into ice cream maker and freeze according to directions.

Transfer to a freezer safe bowl, add half of the ice cream then a layer of the toasted Graham Cracker Crumbs and repeat once more. Cover and place in your freezer to continue to freeze for 2 - 4 hours longer or overnight to ensure a firmer ice cream.

Store in an airtight, freezer safe container for up to 1 week.

To serve, top off with crushed Meringue Cookies and enjoy!