Lemon Icebox Pie Ice Cream
This is my take on a gluten-free Lemon Ice Box Pie ice cream. Because any pie in ice cream form is next-level freaking delicious. I served this for Father’s Day & when my nephew yelled “OMG” from the kitchen when he took his first bite, it was all I needed!
INGREDIENTS
Makes approximately 1 quart
1 quart (32oz) Tillamook French Vanilla Ice Cream
Small Batch Lemon Curd
1 large egg
1/4 cup (50g) sugar
2 Tbsp fresh lemon juice
1 tsp lemon zest
2 Tbsp (28g) butter, cut into pieces
Tiny pinch of salt
Graham Cracker Butter
8 GF graham cracker crumbs
2 Tbsp butter, melted (28g)
1 tsp honey (7g)
2 tablespoons whole milk
Directions
Make the Lemon Curd first, in a small saucepan, whisk together the egg, sugar, lemon juice, zest, and salt.
Cook over low-medium heat, whisking constantly.
After 3–5 minutes, it will thicken enough to coat the back of a spoon.
Remove from heat and whisk in the butter until smooth.
Strain through a fine-mesh sieve if you want it silky smooth.
Cool completely before folding or swirling into ice cream.
Remove ice cream from freezer and let soften for 15-10 minutes until easily stirrable.
In a bowl, combine graham cracker crumbs, melted butter, milk and honey. Mix until crumbs resemble damp sand.
In a loaf pan or freezer-safe container, spread one-third of the ice cream.
Dollop half of the lemon curd over the ice cream.
Sprinkle half of the graham cracker crumble over the curd.
Repeat layers
Using a butter knife, gently swirl 2–3 times. Do not overmix.
Cover and freeze for at least 4 hours, or until firm.