Lemon Ice Cream Pie

Lemon Ice Cream Pie


Lemon ice cream pie:
1 1/2 cups crushed vanilla wafers, (about 42 cookies)
1 tablespoon granulated sugar
1/4 cup unsalted butter, melted
3 ounces white chocolate, finely chopped
1 quart lemon ice cream or sorbet

Candied lemon slices:
1 lemon
2 cups water
1 1/2 cups granulated sugar, divided

Whipped cream topping:
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Fresh mint leaves, lemon verbena, or lemon thyme


1. Make pie: Position a rack in the center of the oven and preheat to 325ºF. Whisk crushed vanilla wafers and sugar in medium bowl. Add melted butter and stir to combine. Press mixture into 9" pie shell. Bake for 10-12 minutes.

2. Remove shell from oven and immediately sprinkle finely chopped white chocolate on bottom (only) of crust while it is still hot. Wait 30 seconds and, using back of spoon, spread chocolate over bottom of crust. Let cool completely.

3. Remove lemon ice cream from freezer and let stand 15 minutes. Place in bowl and stir to loosen and soften. If using vanilla ice cream mixed with the lemonade concentrate, stir to combine with wooden spoon. Spread into prepared pie crust. Cover with plastic wrap and place in freezer for at least 2 hours.

4. Make candied lemon slices: With sharp knife, slice lemon very thinly into about 10 slices. Place water and 1 cup sugar in 10" or 12" sauté pan and bring to boil over medium high heat, stirring to dissolve sugar. Add lemon slices in one layer, reduce heat and simmer until syrup has been reduced by half, about 40 minutes. Cool slices in syrup. With slotted spoon, remove lemon slices and place on cooling rack that has a wax paper-lined baking sheet underneath. Cool completely. Place remaining 1/2 cup sugar on plate and coat candied slices with sugar. Dry out overnight. Reserve in airtight container until ready to use.

5. Make whipped cream: Place heavy whipping cream in large bowl and, using a hand mixer, beat on medium speed until frothy and slightly thickened. Gradually add sugar and vanilla. Beat until thick, but not stiff.

6. To serve: Remove pie from freezer 10 minutes before service. Slice pie using a sharp knife dipped in hot water, if necessary. Place on dessert plate, top with a dollop of whipped cream, a candied lemon slice and a sprig of fresh mint or other lemon-scented herb. Serve immediately.

Next Article:  Mexican Black Bottom Torte

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