Lemon Collage
Angie Bridenball
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Lemon Ripple Ice Cream Pie

“I doubt the world holds for anyone a more soul-stirring surprise than
the first adventure with ice cream.”
~ Heywood Broun

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Bowl of Lemons
Diane Cochrane
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Lemon Ripple Ice Cream Pie
Bon Appetit Archives

1 cup sugar
6 tablespoons unsalted butter
1/3 cup fresh lemon juice
2 large eggs
2 large egg yolks
1 teaspoon grated lemon zest
1 1/4 cups ground toasted almonds (5 ounces)
1 cup graham cracker crumbs (5 whole)
1/4 cup plus 3 tablespoons unsalted butter, melted
2 teaspoons grated lemon zest
1/2 teaspoon almond extract
1/2 gallon top-quality vanilla ice cream, softened
12 ounces fresh strawberries, sliced, sugared to taste

Combine sugar, 6 tablespoons butter and 1/3 cup 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 1 teaspoon lemon zest 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, stirring constantly, about 10 minutes; do not boil. Transfer lemon curd to a bowl, whisking to smooth. Press plastic wrap directly in surface of curd and chill until cold, at least 1 hour.
Preheat oven to 325 degrees F. Butter a 9-inch springform pan with
2 3/4-inch-high sides. Mix almonds, graham cracker crumbs, melted butter,
2 teaspoons lemon zest, and almond extract in a medium bowl until the mixture is evenly moist. Press crumbs over bottom and 1 inch up sides of prepared pan. Bake crust 8 minutes. Cool crust on rack.
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 a 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 into wedges and serve topped with sliced strawberries.
 

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