f prepared pan.
Arrange lemon slices, cut-side down, on
For Lemon Curd: Whisk eggs and egg
Combine margarine, lemon rind, lemon juice, salt, 1 cup sugar and eggs in double boiler until thick.
Cool.
Place half of custard in baked pie shell.
Top with half of the ice cream. Freeze, then add rest of custard and ice cream.
Refreeze.
Cut ice cream into 1/2-inch slices
Allow ice cream or sherbet soften slightly.
Combine crumbs, sugar and butter. Line pie tin or freezer ice tray. Press crumb mixture firmly into tin forming the crust. Cook at 300\u00b0 for a few minutes.\tMix lemon juice, rind, 1/2 cup sugar and butter. Cook until sugar and butter melt. Add beaten egg and cook until it thickens. Cool. Then spread over ice cream and freeze. The ice cream is the pie crust. Serve with a thin slice of lemon twist.
aucepan, combine butter or margarine, lemon juice, 1 cup sugar and
Mix first 3
ingredients
well\tand press against sides and bottom of
9-inch
pie
pan.
Chill.
Mix lemonade and ice cream well and place in cornflake crust.\tBefore serving, heat lemon rind and water
at a boil for 10 minutes.
Add sugar and cook 5 minutes
more,
stirring
to
melt sugar.
Drizzle over pie.
Soften lemonade and ice cream.
Beat together until creamy. Pour into graham cracker crusts and freeze until serving time. Sprinkle top with graham cracker crumbs and lemon rind.
Put milk and lemonade concentrate in a tall glass.
Add vanilla ice cream.
Almost fill with soda water.
Garnish with a strip of lemon peel.
Melt butter in saucepan; add coconut and almonds.
Brown.
Add brown sugar, stirring until melted.
Line 9 x 13-inch pan with 1/2 of the mixture.
Spread with ice cream.
Top with remaining mixture; freeze.
Cut into squares and serve.
ablespoons cubed butter, and fresh lemon juice in top of double
food processor, grind the ice cream wafers to a fine crumb
For caramel sauce, heat cream. Add espresso and 1/2
Ice Cream -- in a large bowl let the ice cream come to room temp or workable. Add the flavors and mix well. Cover and refreeze.
That's it. This is so subtle but so good. Serve this with some fresh ginger snaps from your bakery. Easy and simple. Gourmet ice cream that took just a few minutes to make.
Combine strawberries, lemon juice, and 1/2 cup
eanwhile, place cherries, sugar and lemon juice in a large frying
hen mix with the ground ice cream cones. Press into the base
Let ice cream thaw at room temperature for 15 mins. Distribute strawberries among 4 dessert bowls. Beat ice cream until creamy, stirring in ground anise seed and orange liqueur.
Arrange spoonfuls of ice cream among the servings of strawberries, dust with powdered sugar and garnish with lemon balm or mint. Serve immediately.
ie), and all of the ice cream.
With the whip, gently