Lemon Freeze

1 (12 ounce) can evaporated milk
1 cup granulated sugar
1/4 cup lemon juice
1 teaspoon vanilla extract
Graham cracker crumbs or slivered almonds

Pour milk in bowl. Place bowl and beater in freezer for 30 to 45 minutes. Whip milk with sugar with electric until doubled in size. Add lemon juice and vanilla extract. Pour into loaf pan or 8-inch square glass dish. Top with graham crackers or almonds. (I did not use a topping, it does not need one.)Freeze.