Frozen Lemon Gingersnap Pie
A refreshing frozen dessert featuring a gingersnap cookie crust filled with creamy lemon ice cream. The tangy lemon custard base is made with fresh lemon juice and zest, then frozen to perfection and served in a spicy-sweet gingersnap crust.
Ingredients
- •1½ cups gingersnap cookies
- •5 tablespoons unsalted butter
- •2 tablespoons sugar
- •1½ cups heavy cream
- •1 cup whole milk
- •¾ cup sugar
- •4 teaspoons lemon zest
- •⅛ teaspoon salt
- •6 large egg yolks
- •⅔ cup lemon juice
- •1 serving lemon slices
- •1 set equipment
Cooking Instructions
- 1.
Preheat oven to 350°F.
5 min
- 2.
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.
15 min
- 3.
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).
15 min
- 4.
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.
180 min
- 5.
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.
120 min
- 6.
About 20 minutes before serving, put pie in refrigerator to soften.
20 min
