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1
: Preheat oven to 350u00b0F, with a rack in the middle. In a food processor, combine graham crackers, butter, sugar, and salt. Pulse until graham crackers are ground fine but mixture has not formed a paste. Dump mixture onto an aluminum baking sheet and press into a disc 1/4 inch thick. Bake for 15 minutes, until the edges are dark and crisp. Cool completely before crumbling into large chunks. Store crumble in an airtight container.
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2
: In a blender, combine goat cheese, half and half, 1/2 cup sugar, and salt. Blend until smooth, then transfer to an airtight container to chill overnight.
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3
The next day, churn ice cream according to manufacturer's instructions. While ice cream is churning, combine strawberries, two tablespoons sugar, maraschino, and pomegranate molasses in a bowl. Let macerate for one hour at room temperature. When ice cream is finished churning, return to airtight container and place in freezer to chill for half an hour.
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4
After an hour in bowl, strain strawberries from remaining liquid, reserving for another use. With a very large spoon or spatula, quickly stir strawberries into ice cream. Berries can break into small chunks, but ice cream should not be uniformly pink. Return to freezer for 1/2 to 1 hour. Serve with graham cracker crumble sprinkled on top.
