• Preheat oven to 350 degrees F. Lightly grease any cake pan, preferably 8-9 inches.

Prepare the Cheesecake

• In a mixer, combine room temperature cheesecake, egg, sugar, lemon zest, and vanilla together. Beat until smooth and well combined. Pour into a greased cake pan, and bake for 20-30 minutes. (checking with a toothpick, when it comes out clean it's done.)
• Let cheesecake cool, then cut into small cubes. If you're planning on making your ice cream right away, put the cubes into the freezer to firm them up. If you're making the cheesecake ahead of time, just put them in an airtight container stored in the fridge.

Prepare the Limoncello Simple Syrup

• In a small sauce pan, combine 2/3 C Limoncello, 2/3 Cup white sugar, and the juice of one lemon.
• Bring mixture to a rolling boil, while stirring continuously. Once it comes to a boil, turn the heat to medium, and let the mixture come to a slow simmer. Keep stirring continuously for about 7-10 minutes, until you notice it start to become very bubbly and thick. Take it off the heat immediately.*
• Pour the syrup into a heat proof container to cool down, even put it in the fridge if you're in a rush.

Make the Ice Cream

• In a blender, combine heavy whipping cream, 1 can of sweetened condensed milk, zest of 1 lemon, sea salt, and completely cooled simple syrup. Blend until smooth (about 10 seconds)
• After blending, fold in the cheesecake cubes and graham cracker pieces.
• Pour into an ice cream container (linked below), or a parchment paper lined bread pan. If using the bread pan, be sure to cover tightly with plastic wrap and tinfoil to prevent freezer burn.
• Freeze at least 6 hours.