Here’s a fancy frozen treat for your patriotic celebration: lemon ice cream pie with whipped cream and fresh summer berries. The tartness of the lemon curd balances with the vanilla ice cream, making this pie a crowd-pleaser. Check out the recipe below and here for video instructions!
Lemon Ice Cream Pie with Berries
This recipe is for a 9-inch pie.
1 1/2 crushed vanilla wafers
2 tablespoons sugar
4 tablespoons unsalted butter, melted
3 cups vanilla ice cream (homemade or store bought)
1 egg+ 2 egg yolks
1/2 cup white sugar
1/4 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/2 teaspoon vanilla extract
1 cup heavy cream
1 cup fresh berries, your choice
Pie Crust: Preheat the oven to 375F. Combine the crushed vanilla wafers and sugar. Whisk to incorporate. Add the butter and stir to incorporate. Press into the bottom and up the sides of 9-inch pie plate. Par-bake for 8 minutes. Remove pie crust from oven and set aside.
Remove ice cream from freezer and scoop into a large bowl. Allow to sit at room temperature for 5 min. Using a spatula, vigorously stir the ice cream until it becomes smooth and pourable. Pour into the par-baked pie shell and return to the freezer.
Lemon Curd:Whisk egg, yolks, sugar and lemon juice and lemon zest in a double boiler over simmering water. Continue to stir until thick, about 3 to 5 minutes. Remove from heat add the butter and vanilla. Stir to incorporate. Cool the curd in the refrigerator for about 30 min.
In a mixer fitted with the whip attachment, whip the cream until soft peaks have formed. Fold 1/3 cup of the whipped cream into the curd. Reserve the remaining whipped cream in the refrigerator. Pour the lemon curd on top of the ice cream. Cover and chill in the freezer until set, about 4 hours.
Just before serving, top with the remaining whipped cream and fresh berries.