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Lemon Ripple Ice Cream Pie
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Brief Description
Vanilla ice cream rippled with lemon curd in a toasted almond crust, topped off with sugared strawberries for garnish.
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Main Ingredient
lemon
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Category: Pies
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Cuisine: American
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Prep Time: 510 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mimisrecipes
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Posted On: Nov 13, 2018
Number of Servings:
Ingredients:
- 1 cups - sugar
- 6 tablespoons - unsalted butter cut up
- 1/3 cups - fresh lemon juice
- 2 - large eggs
- 2 - large egg yolks
- 1 teaspoons - grated lemon peel
- 1 1/4 cups - toasted almonds (5 oz.)
- 1 cups - graham cracker crumbs (about 5 crackers)
- 7 tablespoons - melted oleo
- 2 teaspoons - grated lemon peel
- 1/2 teaspoons - almond extract
- 1/2 gallons - vanilla ice cream
- - sugared strawberries for garnish
Directions:
For Lemon Curd:
Combine sugar, butter and lemon juice in top of double boiler. Simmer until melted.
Beat eggs, yolks, and lemon peel together; whisk in butter mixture. Return to double boiler and cook over simmering water until it coats the spoon (about 10 minutes). Transfer to a bowl; whisk until smooth. Press plastic over and chill.
For Crust:
Mix almonds, graham cracker crumbs, butter, lemon peel, and almond extract. Press on bottom and up sides of buttered spring form pan. Bake for 8 minutes. Cool.
For Pie:
Spread half of ice cream over crust. Spoon half of lemon curd over top. Spoon remaining ice cream over all and then remaining lemon curd; swirl to form design.
Freeze for 1 hour; wrap and freeze overnight.
Let pie stand for 10 minutes at room temperature, then cut. Garnish with sliced sugared strawberries.
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