i stumbled upon this recipe while on epicurious, and it just sounds delicious. the perfect escape during these hot summer months. the refreshing chill everyone needs at the end of a busy week. if you have an ice cream maker i say go for it (and share you thoughts on how it is)...i think i may be off to buy one!!!
frozen lemon gingersnap pie
- 1 1/2 cups finely crushed gingersnap cookies (6 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
for ice cream
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup plus 2 tablespoons sugar
- 4 teaspoons finely grated fresh lemon zest
- 1/8 teaspoon salt
- 6 large egg yolks
- 2/3 cup fresh lemon juice
- special equipment: an instant-read thermometer; an ice cream maker
- garnish: lemon slices
preheat oven to 350°F.
toss together all crust ingredients with a fork until crumbs are moistened. press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). bake crust in middle of oven 7 minutes, then cool on a rack.
make ice cream
bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking. transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. freeze custard in ice cream maker.
spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. freeze until firm, at least 2 hours.
about 20 minutes before serving, put pie in refrigerator to soften.