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Categories:
cookies unsalted butter sugar heavy cream milk sugar lemon zest salt egg yolks lemon juice thermometer lemon slices
Viewed: 25 - Published at: 4 years agoIngredients
- 1 1/2 cups finely crushed gingersnap cookies (6 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup plus 2 tablespoons sugar
- 4 teaspoons finely grated fresh lemon zest
- 1/8 teaspoon salt
- 6 large egg yolks
- 2/3 cup fresh lemon juice
- Special equipment: an instant-read thermometer; an ice cream maker
- Garnish: lemon slices
Method
- Preheat oven to 350F.
- 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.
- 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 180F on thermometer, 3 to 5 minutes (do not let boil).
- 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.
- Freeze custard in ice cream maker.
- 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.
- About 20 minutes before serving, put pie in refrigerator to soften.