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Full Online Book HomeLearning KitchenPies - Lemon - Lemon Ripple Ice Cream Pie
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Pies - Lemon -  Lemon Ripple Ice Cream Pie Post by :Ralph_Mammah Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1104

Click below to download : Pies - Lemon - Lemon Ripple Ice Cream Pie (Format : PDF)

Pies - Lemon - 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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1 C Sugar 3 1/2 T Cornstarch 1 T Lemon Peel 1/2 C Fresh lemon juice (about 3 lemons) 3 Egg Yolks, slightly beaten 1 C Milk 1/4 C Butter 1 C Sour Cream 1 Baked 9" pie shell 1 Pint Whipping Cream, whipped and sweetened Combine Sugar, cornstarch, lemon peel, lemon juice, yolks and milk in heavy saucepan. Cook medium heat until thickened (just to a boil). Stir in butter. Cool to room temperature. Stir in sour cream. Pour into pie shell. Refrigerate 3 hours.
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