Lemon Swirl Ice Cream Cake
2 eggs
2 egg yolks
3/4 cup sugar
1 Tbsp. grated lemon zest
1/2 cup fresh lemon juice
1/4 cup butter
Crust
1 1/4 cups graham craker crumbs
1 cup ground peacans
1/4 cup plus 3 Tbsp. butter, melted
2 tsp. grated lemon zest
Filling
8 cups vanilla ice cream, divided
semi-sweet chocolate curls
Sauce: Whisk eggs and sugar in a large glass bowl, whisk in lemon zest, juice and butter. Microwave on high for 1 minute. whisk until smooth. Microwave on high 2 1/2 to 3 minutes or until mixture boils and thickens slightly. Cover surface with plastic wrap and refigerate until completely chilled.
Crust: Grease a 9" springform pan. Combine crumbs, peacans, butter and zest. Press evenly onto the bottom and 1 inch up the sides of pan. Bake at 350 F for 10 minutes. Let cool
Filling: Remove ice cream from container and put in a large bowl. Put in refrigerator for 20-30 minutes or until soften slightly, stirring occasionally.
Evenly spread 4 cups ice cream on crust. Spread 3/4 cup lemon sauce over ice cream. Spread remaining ice cream over top. Drop remaining lemon sauce by tablespoonfuls over ice cream. Using a small knife swirl lemon sauce into ice cream. Wrap cake in foil and freeze overnight.
Top with chocolate curls and serve.