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Lemon Ripple Ice Cream Pie

1 cup sugar
6 tablespoons unsalted butter, cut in pieces
13 cup fresh lemon juice
2 large eggs
2 large egg yolks
1 teaspoon lemon peel, grated
1 14 cups almonds, toasted, ground
1 cup graham cracker crumbs
14 cup unsalted butter, melted
3 tablespoons unsalted butter, melted
2 teaspoons lemon peel, grated
12 teaspoon almond extract
12 gallon vanilla ice cream, softened slightly
12 ounces fresh strawberries, sliced and sugared


To Make Curd: Combine sugar, 6 tablespoons cubed butter, and fresh lemon juice in top of double boiler. Set over pan of simmering water and stir until sugar dissolves and butter melts. Beat eggs, yolks and lemon peel in bowl until well blended. Gradually whisk warm butter mixture into egg mixture. Return mixture to double boiler and cook over simmering water until curd is thick and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes; do not boil. Transfer lemon curd to bowl, whisking to smooth if necessary. Press plastic wrap directly into surface of curd and chill until cold, at least 1 hour. (Can be made 3 days ahead, keep refrigerated. ). To Make Crust: Preheat oven to 325 degrees F. Butter 9-inch springform pan with 2-3/4-inch high sides. Mix almonds, graham cracker crumbs, remaining butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs over bottom and 1 inch up sides of prepared pan. Bake crust 8 minutes. Cool crust on rack. Assembly: Spread half of ice cream in crust. Spoon half of lemon curd over. Spread remaining ice cream over. Spoon remaining curd over ice cream by tablespoons. Use small knife to swirl curd into ice cream, forming pretty design. Freeze until just firm, about 1 hour. Wrap and freeze overnight. (Can be prepared 2 days ahead; keep frozen.) Let pie stand 10 minutes at room temperature. Cut pie into wedges and serve, spooning strawberries over, if desired.

Source: www.food.com