Lemon Pie Ice Cream

In a saucepan over medium heat, heat 1 cup of heavy cream, sugar, and salt. If using vanilla bean, cut it in half and scrape seeds into the mixture along with the vanilla bean pod. Stir and heat just until sugar is dissolved. Remove from heat and let it “steep” for about 15 minutes. Remove vanilla bean pod.

Add remaining 1 cup heavy cream, 1 cup milk, vanilla extract and crushed graham cracker. Refrigerate mixture until thoroughly cooled, at least 3 hours, but the longer the better.

Add chilled mixture into your ice cream maker and churn according to directions.

Once churned, layer the lemon curd and ice cream in a freezer-safe container, cover and freeze until firm.

Makes about 1½ quart.