For the crust
1 ¼ cups graham crackers
3 tablespoons salted butter, melted
For the filling
1 pint of Creme Fraiche gelato
8 oz cream cheese
¼ cup sugar
For the crust:
Place the graham crackers in a plastic bag. Make sure it is tightly sealed and roll over with rolling pin until finely crushed. Add melted butter and mix. Press the crust into individual3 inch pastry rings.
For the filling:
Beat the cream cheese and sugar in a large bowluntil blended. Add the ice cream (slightly softened) and mix well. Pour over the prepared crust. Freeze for 6 hours or until firm.
For the topping:
Place all ingredients together in a medium saucepan and bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.
When ready to serve, top with the raspberry clementine topping.