For Ice Cream:
3/4 cup sugar
Zest of 3-4 key limes
4 tablespoons key lime juice
1 cup (8 ounces) Wisconsin mascarpone cheese
1 1/2 cups half and half
16 (2 1/2-inch square) graham crackers (homemade or store bought)
To make ice cream, combine sugar, lime zest, juice, Mascarpone and half and half in blender or food processor and process until completely smooth. Freeze in ice cream maker according to the manufacturer’s instructions. While ice cream is churning, line small rectangular pan (about 6 x 9 inches) with plastic wrap. When ice cream is finished, spread ice cream into prepared pan in even layer. Cover with second layer of plastic wrap. Freeze until firm.
To assemble ice cream sandwiches, use square cookie cutter (2 to 2 1/2-inch) to cut out squares of frozen ice cream slab. Sandwich each portion of ice cream between two graham cracker squares. Freeze again at least 30 minutes before serving.