Instructions: Preheat oven to 325 degrees. Butter a 9 inch spring-form pan with sides at least 23/4 inches high.

Mix graham cracker crumbs, almonds and grated lemon zest in a medium bowl. In a small saucepan, melt butter with almond extract. Pour melted butter mixture over crumb mixture and stir until crumbs are evenly moistened. Transfer crumb mixture to spring-form pan. With back of your fingers or a spoon, press crumbs evenly over bottom and 1 inch up sides of pan. Bake crust in preheated oven 6 minutes. Cool completely before filling.

Spread half of the softened ice cream over crust. Spread 3/4 cup of the lemon curd over the ice cream. Spread the remaining ice cream over the curd. Spread the remaining 3/4 cup of lemon curd over the ice cream. Use the tip of a small sharp knife to swirl the curd topping in a marbleized pattern.

Refreeze for at least 1 hour before serving.

Makes 8 to 10 servings.

Note: The crust can be baked one day in advance, covered with plastic wrap and stored at room temperature.

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