Jam 'n' Graham Buttermilk Ice Cream

For base: In a medium heavy saucepan, whisk together the eggs, 3/4 cup sugar and 1/2 teaspoon salt until slightly thickened. Whisk in cream and buttermilk. Cook and stir over medium-low heat until an instant-read thermometer registers 165°. Chill, covered, for 8 to 24 hours.

For jam: Place a plate in the freezer. In a medium saucepan, combine strawberries and lemon juice. Let stand for 15 minutes, stirring occasionally. Stir in 1-3/4 cups sugar. Bring berry mixture to a boil over medium-high high heat, stirring frequently. Cook and stir until bubbles subside and jam appears slightly thickened, about 15 minutes. To test doneness, spoon a small amount on the chilled plate. If jam wrinkles when you push your finger into it, it is done. If not, cook and stir a little longer before testing again. Let cool; cover and chill completely.

For graham cracker crumble: Preheat oven to 350°. In a food processor, thoroughly combine graham crackers, butter, remaining 3 tablespoons sugar and 1/8 teaspoon salt. Press crumb mixture into a 2-quart square baking dish. Bake for 15 to 20 minutes or until golden brown. Cool on a wire rack. Coarsely crumble, then freeze, covered, until ready to use.

To finish: Freeze buttermilk mixture in a 1-1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Swirl jam into ice cream. (If necessary, microwave jam for 20 seconds to soften slightly.) Swirl crumble into ice cream until just combined. Freeze, covered, 6 to 8 hours or until firm.