Lemon Ice Cream Pie with Ginger Cookies
Baking and Desserts • World
Description
Lemon Ice Cream Pie with Ginger Cookies
Ingredients
- Butter 5 oz
- Chocolate Gingerbread Cookies 5 oz
- Sugar 10 oz
- Cream (40%) 10 fl oz
- Milk 10 fl oz
- Citrus Zest Mix 4 teaspoons
- Egg white 6 pieces
- Meyer Lemon Juice 5 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 340°F.
Step 2
Crush the ginger cookies, melt the butter, and mix with the sugar until the crumbs soften. Evenly distribute the mixture in a baking dish and bake the crust for 7 minutes. Then cool on a rack.
Step 3
In a saucepan, bring the cream, milk, sugar, and lemon zest to a boil. Cook, stirring, until the sugar dissolves.
Step 4
Whisk the egg yolks, add the hot cream to them, and whisk the mixture again. Pour the cream back into the saucepan and cook over medium heat, stirring occasionally with a wooden spoon, until the cream thickens enough to coat the back of the spoon (3–5 minutes, do not bring to a boil).
Step 5
Strain through a fine-mesh sieve into a clean bowl, then stir in the lemon juice. Cool the cream to room temperature, stirring occasionally. After that, cover with parchment paper and freeze for about 3 hours.
Step 6
Evenly spread the ice cream over the crust, wrap the plate in parchment or wax paper, and return to the freezer for at least 2 hours.
Step 7
Serve the pie, garnished with lemon slices.
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