1. 3 ½ cup cream base
2. 1 tsp vanilla extract
3. 1 cup graham cracker crumbs (12 squares)

Key Lime Curd:

1. 2 egg yolks
2. 1 cup sugar
3. ½ cup corn syrup
4. Lime zest (2 limes)
5. Lime juice (5 limes)
6. 1 stick cubed butter 

Key Lime Curd:

1. Separate the egg yolks from the whites and put them in a pot.
2. Add the sugar and corn syrup and whisk until the mixture is smooth.
3. Next add the lime zest and juice, whisk.
4. Put your pot on the stove over medium heat and whisk constantly, about 7-10 minutes.
5. It’s done when it’s thickened and bubbly and foamy.
6. Take the pot of the heat and add one cube of butter at a time, whisking until melted and adding another.
7. Once the butter is melted, strain the curd through a fine mesh strainer to catch the lime zest. (Optional)
8. Cover the curd with plastic wrap pressing it down onto the curd so no film forms on the curd. Let it cool on the counter or fridge until ready to use. (If it is too cold when you add it to the ice cream, microwave it for 30 seconds max! Then stir it with a spoon to loosen it up). 

Graham Cracker Crumbs:

1. Pulse graham crackers in a blender or food processor until fine. 

Ice Cream:

1. In a bowl combine cream base, vanilla, and almost all the graham cracker crumbs. Pour into the ice cream maker and churn. 
2. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
3. Turn off the machine and remove the dasher.
4. Layer key lime curd then ice cream into an ice cream container. When it is filled give the ice cream a little stir with a spoon to swirl the layers.
5. Sprinkle the remaining graham cracker crumbs on the top.
6. Cover and store in the freezer for 8 hours or overnight.