Lemon Swirl Ice Cream Pie

Ingredients
Crust:
 * 7 Tbs. unsalted butter
 * 2 tsp. grated lemon peel
 * 1/2 tsp. almond extract
 * 1 1/4 cups ground toasted almonds
 * 1 cup graham cracker crumbs, about 5 whole graham crackers
 * 2/3 cup prepared lemon curd
 * 1/2 gallon vanilla ice cream, softened slightly
 * 12-oz. basket strawberries, sliced

Directions

 * 1) Make crust:
 * 2) Preheat oven to 325?F. butter 9-inch round springform pan.
 * 3) In small saucepan, melt 4 tablespoons butter.
 * 4) Add lemon peel and almond extract.
 * 5) In medium bowl, combine almonds and graham cracker crumbs.
 * 6) Slowly drizzle butter mixture into crumb mixture and toss with fork until crumbs are evenly moistened.
 * 7) Press crumbs over bottom and 1 inch up sides of prepared pan.
 * 8) Bake crust 8 minutes, then cool on rack.
 * 9) Spread half of the ice cream over crust.
 * 10) Spoon 1/3 cup lemon curd over ice cream.
 * 11) Spread remaining ice cream over lemon curd.
 * 12) Dollop remaining 1/3 cup curd over ice cream by tablespoonfuls.
 * 13) Use small knife to swirl curd into ice cream, forming pretty design.
 * 14) Freeze until just firm, about 1 hour. Wrap and freeze overnight.
 * 15) Before serving, let pie stand 10 minutes at room temperature.
 * 16) Cut pie into wedges and serve, spooning strawberries over if desired.
 * 17) Note: To toast almonds, preheat oven to 350/F.
 * 18) Spread almonds in single layer on baking sheet.
 * 19) Place in oven and toast until fragrant, 5 to 8 minutes.
 * 20) Remove from oven and let cool.
 * 21) To grind almonds, place them in mini food processor and process until desired texture is achieved.