Lemon Ice Cream Pie - cooking recipe

Ingredients

1 1/2 pt. vanilla ice cream
3 eggs
1/2 c. sugar
1/2 tsp. salt
1/4 c. lemon juice
1 c. whipped whipping cream
grated lemon rind (optional)
mint leaves (optional)

Preparation

Cut ice cream into 1/2-inch slices and arrange on bottom and sides of a lightly greased 9-inch pie pan.
Let ice cream soften slightly; then smooth slices together with a spoon, forming a pie shell.
Freeze 2 1/2 hours or until firm.
Combine 1 egg and 2 egg yolks in a small, heavy saucepan.
Beat well.
Stir in sugar, salt and lemon juice.
Cook over low heat, stirring constantly, until thickened.
Set aside to cool.
Fold mixture into whipped cream. Beat 2 egg whites until stiff; fold into lemon mixture.
Spoon filling into ice cream shell.
Freeze until firm (about 5 hours). Let stand at room temperature 5 minutes before slicing.
Garnish with grated lemon rind and mint leaves, if desired.
Yields 1 (9-inch) pie.