LEMON GINGERSNAP PIE
Preheat oven to 350°F.
1 1/2 cups finely crushed gingersnap cookies (6 oz)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
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.
Ice cream filling:
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
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).
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.
Garnish with lemon slices. Makes 8 to 10 servings .
juices of 2 lemons
1/2 pt. whipping cream
1 tsp. grated lemon rind
1 c. sugar
Cook well beaten egg yolks, sugar, lemon juice and rind in a double boiler for 5 minutes. Chill. Beat egg whites adding 1 T. sugar until stiff. Whip cream. Whip chilled custard and fold all three together. Put a layer of crumbs (1/2 c.) in 8"x8" square pan. Pour filling into the pie shell.
LEMON GINGER FROZEN YOGURT
1 16-ounce container plain yogurt
2 cups whipping cream
1/2 cup sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 tablespoon minced peeled fresh ginger
2 teaspoons minced lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.) Makes about 6 cups