• Make homemade vanilla ice cream custard base and as it cools in the fridge make the following.

For the Cherry Jam

• In a medium saucepan add the cherries, sugar, and lemon juice and set over medium heat. Cook, stirring frequently until berries are softened and juices have thickened and reduced, about 30-35 minutes. Let cool completely.

For the Graham Cracker Crumble

• Preheat oven to 350 and line a small baking sheet with foil or parchment.
• You can use either a food processor or a large ziplock bag and rolling pin to crush the graham crackers into the crumbs. Stir in butter and flour.
• Spread out the crumbs onto the baking sheet and bake at 350 degrees for 8 minutes, until golden brown. Let cool completely.

Assembly

• Use an Ice Cream maker to churn the cool vanilla ice cream.  Once it's done, in a freezer safe container layer ice cream, swirl of cherry jam then graham cracker crumbles.  Repeat a few times until you've used up all the ice cream. You may have leftover crumble and jam but I'm sure you'll find uses for them! Freeze for a couple of hours before serving.
• Remove from freezer 10 minutes before serving.  Serve with extra graham cracker. crumble.