Ingredients: |
Ingredients: LEMON CURD:
1 cup sugar
6 Tbsp.(3/4 stick) unsalted
butter, cut in small pieces
1/3 cup fresh lemon juice
2 large eggs
2 large egg yolks
1 tsp. grated lemon peel
CRUST:
1 1/4 cup almonds
(toasted and ground)
1 cup graham cracker crumbs
(5 whole graham crackers)
1/4 cup, plus 3 Tbsp. butter, melted
2 tsp.grated lemon peel
1/2 almond extract
1/2 gallon vanilla ice cream, softened slightly (or frozen yogurt)
1 12oz. basket strawberries sliced, sugared to taste (optional)
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Directions: |
Directions:FOR CURD:
Combine sugar, 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 onto surface of curd and chill until cold, at least 1 hour. (Can be refrigerated 3 days ahead; keep refrigerated.)
FOR CRUST:
Preheat oven to 325 degrees. Butter 9-inch-springform pan with 2 3/4" sides. MIx almonds, graham cracker crumbs, butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs over bottom and 1" up sides of pan. Bake crust 8 min. 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 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 min. at room temperature. Cut pie into wedges and serve, spooning strawberries over if desired. (Or slice one berry with leaf attached as garnish.) |
This recipe for Lemon Ripple Ice Cream Pie is from