Key Lime Pie Cheesecake Ice Cream
For the cheesecake ice cream
zest of 2 limes
Key Lime Curd
roughly crushed graham crackers
Combine all cheesecake ice cream ingredients in a blender and puree until smooth. Refrigerate 6 hours or overnight.
When ready to freeze, churn ice cream according to the instructions on your ice cream machine.
Pour half the cheesecake ice cream base into a loaf pan. Top with a layer of key lime curd and sprinkle with graham cracker bits. Pour the rest of the cheesecake base on top and freeze until sold.
When serving, scoop deeply into the ice cream to mottle every sweet-tart scoop with graham chunks and key lime curd.
Find it online: https://livelaughrowe.com/key-lime-pie-cheesecake-ice-cream/