Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, lemon pie ice cream. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Learn how to make Lemon Meringue Pie Ice Cream with my two ingredient No Machine Homemade Ice Cream recipe and just a few mix-ins. What makes up a Lemon Meringue Pie? Lemon curd, meringue and crust, right?

Lemon Pie Ice Cream is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Lemon Pie Ice Cream is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have lemon pie ice cream using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lemon Pie Ice Cream:

1. Take Lemon Curd
2. Make ready 3 lemons
3. Get 1 1/2 cup sugar
4. Prepare 4 eggs
5. Prepare 115 grams unsalted butter (room temperature)
6. Take 1/2 cup lemon juice (3 to 4 lemons)
7. Make ready 1 pinch salt
8. Take Ice cream
9. Make ready 2 cup heavy cream
10. Prepare 1 cup milk
11. Prepare 3/4 cup sugar
12. Take 5 egg yolks
13. Get 3 tsp vanilla extract
14. Make ready 200 grams graham cracker (honey bran)
15. Take 1 tsp salt

This homemade ice cream with just four simple ingredients and a tangy citrus twist reinvents the classic Southern icebox pie. Ingredients: Lemon Pie Ice Cream with GOLDEN OREO® Cookies, Graham Cracker Pie Crust & Whipped Topping. OREO and the OREO Wafer Design are registered trademarks of Mondelēz International group, used under license. This easy ice cream recipe combines two of your favorite desserts into one mega-delicious-fusion of creamy lemon goodness.

Steps to make Lemon Pie Ice Cream:

1. LEMON CURD:
2. Using a grater or a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pitch. Put the zest in a food processor fitted with steel blade. Add the sugar and pulse until the zest is finely minced into the sugar.
3. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined.
4. Pour the mixture into two quarts saucepan and cook over low heat until thickened (10 to 20 minutes). The lemon Curd will thicken about 170°F Fahrenheit, or just below simmer. Remove from the heat, cool and then refrigerate.
5. ICE CREAM:
6. Place the sugar, milk, vanilla extract, and half a cup of the heavy cream in a medium pot. Warm the mixture, stirring occasionally. Once the mixture has warmed, remove from heat and cool for a few minutes.
7. Whisk the egg yolks together in a medium bowl. Pour the milk and sugar mixture slowly into the egg yolks, whisking constantly to avoid scrambled eggs.
8. Pour the egg yolk and milk mixture back into the medium pot, and place over medium heat. Add the salt at this point. Use a wooden or rubber spatula to stir constantly, and make sure to scrape along the bottom of the pan. Be careful of over cooking. The mixture is ready when it has a custard-like consistency and coats the spatula.
9. Prepare an ice bath with a large bowl inside it, containing the remainder of the heavy cream. Pour the egg yolk and milk mixture into the bowl with the heavy cream. Keep mixing until the mixture has cooled. Pulverize the graham crackers and add them to mixture at this point. Whisk well together.
10. If the mixture is chilled you can run it through an ice cream maker, if it is not chilled, put the mixture in the fridge for a couple of hours before proceeding with the ice cream maker. Follow the manufacturer's direction to prepare the ice cream. in the last five minutes add the lemon Curd. After finish, remove the ice cream from the ice cream maker with a spatula and place it in an airtight container and this in the freezer for at least two hours.
11. OPTIONAL: if you don't have an ice cream maker you can make the ice cream by hand. After step 9 pour the mixture in a airtight container and this in the freezer. Every 30 minutes remove the container from the freezer and whisk the mixture thoroughly (this is to avoid ice crystals). Keep doing this every half an hour for the next 4 hours. In the second to last whisk, add the lemon Curd.

Because who has the time to slice their lemon meringue pie and scoop ice cream on top? This easy ice cream recipe combines two of your favorite. This recipe comes from Jamie's Restaurant in Pensacola, FL. Spread the lemon curd over the ice cream. Creamy ice cream is super lemony and super delicious, thanks to a double dose of lemon juice and zest.

So that’s going to wrap this up for this special food lemon pie ice cream recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!