Friday, September 5, 2014

Lemon Meringue Ice Cream Pie

For this year’s Anniversary I decided to make Lemon Meringue Ice Cream and while I was researching for a recipe I came across a recipe for Lemon Meringue Ice Cream Pie and I decided to merge the two recipes. It was one of the best desserts I have ever had. This pie just happens to be gluten free too. You can make it with non gluten free cookies for the crust if you want to.

The first step was to make the curd for the ice cream. This was made from scratch and it was wonderful. You will need an ice cream maker to make this recipe, but it is totally worth getting one so you can have this wonderful dessert.

Lemon Curd Ingredients
3 large eggs
3 large egg yolks
1/3 cup of honey
¼ cup of fresh squeezed lemon juice (two lemons) remove the zest before you squeeze the lemon juice
1 tbsp. of freshly grated lemon zest (use the fine side of your grater)
6 tbsps. cold butter cut in cubes
Makes 1 and ¾ cups of curd
Ice Cream Ingredients
1 ¾ cups chilled whipping cream
¼ cup icing sugar
1 full recipe of lemon curd
Ice Cream Pie Ingredients
1 package of gluten free ginger snaps, ground
1 cup of ground almonds
½ cup of melted butter
2 pints of vanilla ice cream
1 recipe of lemon curd ice cream as above
Meringue topping
3 egg whites, at room temperature
3 tbsps. icing sugar
A pinch of cream of tartar

 To prepare the Lemon Curd, in a medium bowl that fits over a pot of boiling water, whisk the eggs, egg yolks and honey to combine. Stir in the lemon juice and lemon zest. Set your bowl over a pot of barely simmering water, making sure not to allow the bowl to touch the water. Whisk constantly until the mixture thickens, about 7 to 10 minutes. It will thicken up very quickly all of a sudden, so watch it very carefully. Remove the curd from the heat and add the cubes of butter. Stir until the butter is melted and the curd is mixed evenly and smooth. Press plastic wrap onto the surface of the curd and refrigerate for at least 3 hours. 
To prepare the Ice Cream, Mix together the curd, whipping cream and icing sugar until it is smooth. Pour the mixture into the canister of your ice cream maker and churn according to your machines specifications.
While your Ice cream is being churned prepare your crust. You can also prepare your meringue at this time.
Prepare your crust, grind the ginger snaps in a food processor or blender. Grind the almonds if they are whole. Mix in a bowl the gingersnaps, ground almonds and melted butter. Press into the bottom of a 9 inch spring form pan. Bake the crust at 325 degrees F. for 12 to 14 minutes or until lightly browned. Let the crust chill in the freezer for a half hour. Set your vanilla ice cream on the counter for 10 minutes to soften.  Spread a one inch layer of vanilla ice cream over the crust. Top the vanilla ice cream with the full recipe of the lemon curd ice cream. In a separate bowl prepare the meringue topping.
In a medium bowl beat the egg whites and cream of tartar on high speed until foamy.  Beat in the sugar one tablespoon at a time; continue beating until stiff peaks form and meringue becomes glossy. Do not under beat the meringue. Spoon the meringue over the pie, carefully sealing in the edges of the pie to prevent shrinking or weeping.  Brown the meringue with either a torch, holding the torch 1 – 2 inches from the meringue until you achieve the perfect browning. If you do not have a torch, preheat your broiler with your oven rack 8 inches away from the heat. Broil 30 to 45 seconds or until lightly browned. Chill the pie at least 2-3 hours or up to one week.

Enjoy your combination of Lemon Meringue Pie and Ice Cream

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