6 oz of cream cheese

1/3 cup sour cream

1 1/4 cups of heavy cream

1/4 cup milk

1/3 cup lime juice (lemon is okay too- I just happened to have limes here.)

The zest of 2 limes. (lemons are okay too… see above.)

1/4 tsp. vanilla extract

About 6 graham crackers (I like honey grahams. You use what you like.) 3 tbs of melted butter. Put these two things in a processor. If you have graham cracker crumbs already just use about 1/2-3/4 cup of those. I just can’t seem to find ready made crumbs near me for blood or money.

The point is, mix the crumbs and the melted butter so the crumbs kind of cling together. This is important, because if you don’t add the butter, the crumbs kinda just become “dirt.” The butter holds them together and will create a swirl if you do it right, and all the planets align. Divide the cut cherries in half. Use half in the ice cream base. Put 1/2 of the cherries, and all the other ingredients in a blender. Turn the blender on. Create ice cream base. Put base into ice cream machine. Make food, according to manufacturer’s instructions. Right near the end of the process, add the other half of the cherries.

At the very end, when you only have a couple of turns of the blades left, pour the crumbs in a steady stream into the ice cream maker. Do not overmix the crumbs. You want a ribbon, not the crumbs to mix all over the place. Gently transfer the ice cream to whatever you intend to freeze it solid in. Again, don’t stir it too much or you’ll blow the texture.