1. Start by making your ice cream base. In a medium saucepan, combine the heavy cream, whole milk, and half the sugar. Warm over medium heat until it’s hot but not boiling—watch for steam rising and bubbles forming around the edges.
2. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened. This is where the magic begins, as those yolks will create the silky texture we crave.
3. Slowly pour about a cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs. Then pour the yolk mixture back into the saucepan with the rest of the cream.
4. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon—about 5-7 minutes. Don’t let it boil, or you’ll scramble your eggs!
5. Remove from heat, stir in vanilla extract and a pinch of salt, then strain through a fine mesh sieve into a clean bowl to catch any cooked bits.
6. Chill the custard in the fridge for at least 4 hours or overnight. This step is key to a smooth, creamy ice cream.
7. Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the custard into a shallow container and freeze, stirring every 30 minutes until semi-frozen and creamy.
8. Prepare your crunchy layer by mixing crushed graham crackers with toasted almonds. Toasting the almonds brings out their nutty flavor, which adds depth—something my grandmother always insisted on.
9. In a springform pan or a loaf pan lined with parchment paper, start layering: spread a thin layer of strawberry jam on the bottom, followed by a layer of ice cream, then sprinkle the crunchy mixture. Add a layer of sliced strawberries (tossed with a bit of lemon juice if desired), then repeat until all ingredients are used, finishing with a crunchy layer on top.
10. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight to set completely.
11. Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly—it makes slicing much easier and the flavors shine.

When I’m making this for my family, I always find myself sneaking a little extra strawberry jam on top before freezing. It’s a small touch that makes a big difference, a little secret I picked up from my grandmother’s kitchen.