• Place a 9x5 inch loaf pan in the freezer.

To make the crumble topping

• To make the crumble topping, you’ll need to preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In small bowl combine the ingredients for the TOPPING and cut the butter in until the mixture is crumbly. I like to use my mini food processor this.
• Once the mixture resembles large crumbs, place on prepared baking sheet and bake in oven for about 10-15 minutes, or until golden brown. Remove from oven and let cool on baking sheet.

To make the ice cream

• Grab a large mixing bowl and electric hand mixer (or food processor) and beat the cream cheese, lemon zest, vanilla, and salt until smooth and creamy. Add the heavy cream and lemon juice, beat until stiff peaks form about 3 minutes.
• Mix in the sweetened condensed milk. Remove the loaf pan from the freezer and pour 1/2 of the mixture into it. Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
• After 15 minutes, remove ice cream from freezer and spoon about 1/4 cup of the raspberry preserves over the ice cream. Sprinkle with 1/2 of your crumble mixture. Top with remaining ice cream. Dollop the rest of the jam over the ice cream and using a knife, swirl it into the ice cream. Finish with the rest of the crumble topping.
• Cover pan with plastic wrap and freeze for 6 hours or overnight. The ice cream will keep, covered, in the freezer for up to a week.