This. Icebox Lemon Pie Ice Cream!
I do believe my grandmother would be proud of this one. If you are a lemon meringue pie fan, then you will be thoroughly pleased with this recipe. It couldn’t taste anymore like its old-fashioned, classic pie counterpart!
Oh my word, it’s good stuff.
Growing up, this was that lemony tart-sweet flavor that I remember most about the pie, but I had to be a bit difficult and I would leave that soft layer of meringue on my plate. A meringue snob in the making. Ha. Am I the only one that did that?
So, I really do much prefer the crunchy or chewy Meringues any day to that soft fluff! Eww. If you do like that soft fluff, I won’t judge.
Want to know more about those crunchy/chewy meringues? Recently I posted all about how to make them, check out the Meringue recipe here.
I consider this Icebox Lemon Pie Ice Cream recipe to be decadent! It has those lemony bright flavors and a rich, velvety, creaminess that is irresistible. Top it off with a good dose of those bashed up Meringues and a dusting of more buttery graham crackers crumbs and it’s seriously swoon worthy.
Now if you’ll excuse me, I need to sneak another bite.
Enjoy!
Icebox Lemon Pie Ice Cream
Ingredients
- 2 Egg Yolks
- ½ cup Lemon Juice
- Zest of 2 Lemons
- 1 14 oz can Sweetened Condensed Milk
- 1 cup Whipping Cream
- ½ cup Milk
- Pinch of Salt
- ½ cup Graham Cracker Crumbs
- 4 Tbls Butter
- Meringue Cookies crushed
Instructions
- In a small bowl, whisk the Egg Yolks, Lemon Juice & Zest together. Set aside.
- In a saucepan over medium high heat, bring the Milks & Cream to a light boil. Remove from heat.
- Take about 1/2 cup of the heated milk mixture, slowly add to the Egg mixture while continuously. This is to warm up the Eggs before adding to the rest of the milk.
- Now quickly switch to whisking the heated Milk mixture continuously while pouring the the Egg mixture into into the remaining milk.
- Return the combined mixture to cook on simmer while constantly whisking for about 3 - 5 minutes or until it starts to coat the back of a spoon. Remove from heat and place in a bowl half way filled with ice, and slightly larger than your saucepan. Allow to cool for at least 20 - 30 minutes. If mixture has not cooled down enough, you can place in the refrigerator for 1 - 2 hours to continue to chill.
- Don't skip the chilling process, this insures that the freezing time won't take forever.
- While waiting on the ice cream mixture to chill. In a small skillet over medium heat, melt the Butter. Add in the Graham Cracker Crumbs and stir around to coat well and toast for about 1 - 2 minutes or until the crumbs have a sweet smell. Allow to cool.
- Once ice cream mixture is completely chilled, pour into ice cream maker and freeze according to directions.
- Transfer to a freezer safe bowl, add half of the ice cream then a layer of the toasted Graham Cracker Crumbs and repeat once more. Cover and place in your freezer to continue to freeze for 2 - 4 hours longer or overnight to ensure a firmer ice cream.
- Store in an airtight, freezer safe container for up to 1 week.
- To serve, top off with crushed Meringue Cookies and enjoy!
Notes
