I made this up - hence the funky name
1 cup milk
1 cup sugar
1 cup fresh squeezed lemon juice (or less if you like less tartness)
1 cup heavy whipping cream
crumbled up pie crust
whipped marshmallow creme
Juice enough lemons to give you approx 1 cup of juice, with a bit of pulp, and then zest some of the lemon peel also if you'd like.
Mix the milk and sugar, stir until the sugar is dissolved. Mix in the lemon juice.
Whip the heavy whipping cream until it starts to get stiff - but not as stiff as you would whip it to actually make whipped cream.
Fold the "slightly stiff" whipped cream into the milk/sugar/lemon juice mixture.
Pour these ingredients into your ice cream maker and mix for approximately 25-30 min (or however long your ice cream maker's instructions would normally have you mix ice cream).
Pour into a larger freezer container and mix in the crumbled up pie crust and stir in the marshmallow creme. You just have to eyeball the pie crust - I added enough until it looked like each bite of ice cream would have a few morsels of pie crust in it.
Freeze and serve.