Frozen: Lemon Ripple Ice Cream Pie

posted by SandyOH 08-09-102 9:16 AM

Lemon Ripple Ice Cream Pie

3/4 cup graham cracker crumbs
1 1/4 cups toasted almonds, ground
2 teaspoons grated lemon zest
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon almond extract
1/2 gallon good-quality vanilla ice cream, softened until spreadable but not melted
1 1/2 cups lemon curd

Preheat oven to 325 degrees. Butter a 9-inch springform pan with sides at least 23/4 inches high.

Mix graham cracker crumbs, almonds and grated lemon zest in a medium bowl. In a small saucepan, melt butter with almond extract. Pour melted butter mixture over crumb mixture and stir until crumbs are evenly moistened. Transfer crumb mixture to springform pan. With back of your fingers or a spoon, press crumbs evenly over bottom and 1 inch up sides of pan. Bake crust in preheated oven 6 minutes. Cool completely before filling.

Spread half of the softened ice cream over crust. Spread 3/4 cup of the lemon curd over the ice cream. Spread the remaining ice cream over the curd. Spread the remaining 3/4 cup of lemon curd over the ice cream. Use the tip of a small sharp knife to swirl the curd topping in a marbleized pattern.

Refreeze for at least 1 hour before serving. Makes 8 to 10 servings.

Note: The crust can be baked one day in advance, covered with plastic wrap and stored at room temperature.

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