Lemon Curd Ice Cream Pie

Lemon Curd Ice Cream Pie
(Adapted from Taste of Home)

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Ingredients

Lemon Curd

2 cups brown sugar 

1/2 cup unsalted butter, coarsely chopped 

1 cup fresh lemon juice (about 8 lemons)

2 tablespoons lemon zest  (zest of about 4 lemons)

4 large eggs, lightly beaten

Graham Cracker Crust

10 sheets of Graham crackers (about 1 & 1/2 cups crumbed)

5 tbsp unsalted butter, melted

Vanilla Ice Cream

Note **you need to prepare this pie one day before you want to serve it!**

Directions

1. Make Lemon Curd: Stir together sugar, butter, lemon juice and lemon zest in a large heavy saucepan over medium heat, and cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts.

2. In a small bowl, lightly beat the eggs. Whisk about one-fourth of hot sugar mixture slowly and gradually into eggs to temper them. Then add egg mixture to the pot of hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats the back of a spoon. Remove from heat; cool completely (about 1-2 hours), stirring occasionally.

3. Make the Graham Cracker Crust: Process the Graham crackers into crumbs. If you don't have a food processor, break up the crackers in a large ziptop bag and use a rolling pin to crumb them. Mix in the melted butter and press mixture firmly into your pie plate. Bake at 375 F for about 10 minutes. Let cool.

4. Let the ice cream sit on the counter about 10 minutes to soften a little bit. Spread ice cream on graham cracker crust. Layer with lemon curd, repeat then use a spatula to combine in swirls - being careful not to break the crust or let the mixture melt. Tip: It's cold, but using your hands to combine the ice cream and curd works much better than a spatula.

5. Cover and freeze overnight.