Lemon Meringue Pie Ice Cream & Chill

Last summer, Jeffery and I jumped feet first into creating our first eBook, chill. We had no idea what we were getting into. With just the two of us creating recipes, writing the recipes, photographing the finished products, writing copy, and designing the final book – it was quite a bit more work than we had bargained for. Although it was difficult, and definitely challenging, it was also a lot of fun. It was so much fun, that we decided to do an updated version for this summer. We have spent the last couple of months experimenting with new flavors, some good, some not so good, and some that we just can’t get enough of. We ended up adding more than a dozen fantastic new flavors to the book, flavors like Lemon Meringue Pie, PB&J and the wonderful Vanilla Caramel Pretzel Bite. If you have an ice cream maker or are thinking about getting one, this is the perfect book.

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Lemon Meringue Pie Ice Cream

2 cups heavy cream
1 cup milk
3/4 cup sugar
4 egg yolks
zest from one lemon
1 1/2 cups pie crust pieces 
1 cup lemon curd 

1 pie crust 

Pour the cream into a large bowl and place a sieve/strainer on top. Whip the egg yolks until creamy and bright yellow and set aside. Mix the milk and sugar in a medium, heavy-bottomed saucepan. Warm the mixture over medium heat until it reaches between 140-150 degrees, stirring constantly to prevent burning. Gradually pour a small amount of the warmed milk into the egg yolks to temper, whisking constantly. Keep adding small amounts until the eggs have warmed slightly, then pour the egg mixture into the saucepan with the rest of the milk.

Cook over low to medium heat until the custard thickens and reaches between 170-175 degrees or until the custard forms a film on the back of a wooden spoon. Strain the mixture into the heavy cream. Whisk in lemon zest. Put the bowl into an ice bath to chill quickly (the faster the base chills, the less icy it will be). Once it has cooled, refrigerate for several hours, preferably overnight.

Pie Crust Pieces

Preheat oven to 400 degrees F. Roll out pie crust to about 1/4 inch thick. Sprinkle lightly with sugar. Slice into small, irregular pieces. Bake for approximately 10-12 minutes. Remove and let cool. Put into a sealable bag and lightly pound with a rolling pin to break the pieces up a bit.

Putting It All Together

Freeze the base according to the manufacturer’s instructions on your machine. Just before the end of the freezing cycle, pour in the pie crust pieces, letting the machine mix them in. Once the freezing cycle is complete, remove the ice cream from the freezer. Spoon a layer of the ice cream into a container, then spoon in a layer of lemon curd. Continue to layer the ice cream and lemon curd ending with the lemon curd. Stir just one time to get a nice swirl going through the ice cream. When done, put in the freezer in an airtight container for several hours to reach a firm consistency.