Homemade Lemon Pie Ice Cream Recipes

HOMEMADE LEMON ICE CREAM

Steps:

• Prepare to make the ice cream by placing the Cuisinart bowl in the freezer for 24 hours.
• In a large bowl, place milk, whipping cream, sugar, salt, and vanilla. Whisk to combine, or use a mixer on low speed.
• Add lemon juice and lemon zest. Combine well.
• Cover and place in refrigerator for 1 to 2 hours, or overnight.
• Remove the milk mixture from the refrigerator and gently whisk together.
• Remove the Cuisinart bowl from the freezer and place it on the ice cream maker.
• Pour the milk mixture into the frozen bowl.
• Add the mixing paddle and easy-lock lid. Churn for 20 minutes.
• When finished, put the ice cream in a freezer safe container.
• Freeze until firm.
• Garnish with fresh lemon zest if desired. Serve & enjoy!

LEMON ICE CREAM MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter. Separate the whole egg, adding the white to the other two for the meringue topping. Add the yolk to the dough and mix in until a soft dough forms. Press into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 25 minutes. Cool. Lightly score the pie shell with a sharp knife (cutting about halfway through the crust) into 10 slices to make cutting the frozen pie easier.
• Place the lemon ice cream in a large bowl and mix with a stiff spatula or wooden spoon until smooth, about 2 minutes. Mix in the food coloring if using. Spoon into the pie shell, smooth the top and place in the freezer until firm, 2 hours or overnight.
• Preheat the oven to 500 degrees F. Place all 3 egg whites, the remaining 1/3 cup sugar and a pinch of salt in a large heatproof bowl and put it over a pot with 1-inch of simmering water. Whisk until the sugar is dissolved, the eggs are warm and the mixture is fluffy. Whip with an electric mixer on medium-high speed until cooled, thick, glossy and stiff peaks form, about 2 minutes. Beat in the vanilla extract until just combined. Spread over the frozen pie and place in the oven until the meringue just browns, 1 to 2 minutes. Slice and serve.

LEMON MERINGUE ICE CREAM PIE

Steps:

• Preheat oven to 400°. Combine cracker crumbs, pecans, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 10-12 minutes or until crust is lightly browned. Cool completely on a wire rack. Freeze 30 minutes., Spread 2 cups ice cream into the crust. Freeze 30 minutes. In a small bowl, combine lemon curd and lemon juice. Spread over ice cream and freeze until firm, about 1 hour. Top with remaining ice cream. Freeze 2 hours or until set., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until mixture reaches 160°, about 8 minutes. Transfer to a large bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a kitchen torch or broil 8 in. from the heat 3-5 minutes or until meringue is lightly browned. Freeze at least 1 hour before serving.

HOMEMADE LEMON PIE ICE CREAM

Steps:

• 1. Start by mixing the instant pudding with the 2 cups of milk. Cover and chill. Zest 2 of the 4 lemons juice all to make 1/2 cup of juice.
• 2. Place into a bowl along with the sweetened condensed milk and heavy cream. Whisk until smooth.
• 3. Pour into the ice cream maker follow the machines directions. After the ice cream is finished in the maker transfer to a freezer safe container.
• 4. Fold in the chilled pudding and cookie pieces. Return to the freezer to allow it to set.

LEMON-BERRY ICE CREAM PIE

Steps:

• Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.