In a saucepan over medium high heat, add the Raspberries, 1/2 cup Sugar and Lime Juice. Stirring occasionally, bring to a gentle boil and cook until berries have softened and sugar has dissolved, about 5 minutes. Allow to cool.

Transfer Raspberry mixture to a blender and puree. Strain puree to remove seeds. Chill in the refrigerator until ready to use.

Using a stand or hand mixer, beat the softened Cream Cheese with 1/2 cup Sugar and mix until smooth and creamy. If you rub a small amount between your fingers and it still feels grainy from the sugar, continue to beat for a few more minutes until smooth.

Slowly add in the Milk and Heavy Cream, mixing until well combined. Allow mixture to chill for about 1 hour in refrigerator.

Once ice cream base is chilled, add to your ice cream maker along with 1/2 of the Raspberry Coulis and freeze according to directions. The Raspberries will give it a light pink hue and a subtle hint of flavor to the ice cream base.

When the ice cream is ready, transfer to a freezer proof container, layering the ice cream then the reserved Raspberry Coulis and a thin dusting of Graham Cracker Crumbs. Continue to layer 2 - 3 times.

Continue to freeze in your freezer for about 2 hours or until firm.

Serve and Enjoy!