Lemon Ripple Ice Cream Pie Recipes

LEMON RIPPLE ICE CREAM PIE

Steps:

• To Make Curd: Combine sugar, 6 tablespoons cubed butter, and fresh lemon juice in top of double boiler. Set over pan of simmering water and stir until sugar dissolves and butter melts. Beat eggs, yolks and lemon peel in bowl until well blended. Gradually whisk warm butter mixture into egg mixture. Return mixture to double boiler and cook over simmering water until curd is thick and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes; do not boil. Transfer lemon curd to bowl, whisking to smooth if necessary. Press plastic wrap directly into surface of curd and chill until cold, at least 1 hour. (Can be made 3 days ahead, keep refrigerated.).
• To Make Crust: Preheat oven to 325 degrees F. Butter 9-inch springform pan with 2-3/4-inch high sides. Mix almonds, graham cracker crumbs, remaining butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs over bottom and 1 inch up sides of prepared pan. Bake crust 8 minutes. Cool crust on rack.
• Assembly: Spread half of ice cream in crust. Spoon half of lemon curd over. Spread remaining ice cream over. Spoon remaining curd over ice cream by tablespoons. Use small knife to swirl curd into ice cream, forming pretty design. Freeze until just firm, about 1 hour. Wrap and freeze overnight. (Can be prepared 2 days ahead; keep frozen.) Let pie stand 10 minutes at room temperature. Cut pie into wedges and serve, spooning strawberries over, if desired.

CRANACHAN RIPPLE ICE CREAM

Steps:

• Pour the cream and milk into a pan, then set over a low heat until just below boiling point. Take off the heat. Beat the egg yolks with the honey in a bowl until the mixture is pale, light and almost foamy. Gradually pour in the warm cream and milk, stirring all the time.
• Half-fill a large bowl with cold water and ice, then set another bowl inside that one. This will help cool the custard down later and stop it cooking as soon as it's thick enough.
• Pour the custard mixture into a heavy-bottomed saucepan, then add a pinch of salt and set over a low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of it. It's important that you don't overheat the mixture or the egg yolks will scramble. You will feel, as you're stirring, that the texture of the mixture changes - it becomes silky and slightly thicker. At this stage, pour the custard into the bowl set in the iced water. Stir in the vanilla, whisky and lemon juice, then leave to cool, stirring from time to time.
• Heat the oven to 180C/160C fan/gas 4. Mix the oats, maple syrup and a pinch of salt together in a bowl, then spread out on a baking sheet lined with baking parchment. Bake for 10 mins. Break up any clumps of sticky oats, then return to the oven and bake another 5 mins, or until golden brown. Leave to cool for 10 mins, then break the mixture up into small chips.
• For the ripple, put the raspberries in a saucepan with 1 tbsp water and cook over a low heat until they break down into a purée (press the berries with the back of a spoon to help them collapse). Push the purée through a sieve, discard the seeds, then mix in the sugar and glucose.
• Churn the custard in an ice cream maker, following the manufacturer's instructions. Once it holds its shape, add two thirds of the toasted oats. If you do not have an ice cream maker, pour the custard into a freezer-proof container, put it in the freezer, then take out once every hour and blitz in a food processor. Do this three times, folding in the oats after the final blitzing.
• When the ice cream is frozen, but not too hard, transfer a third of it to a freezer-proof container. (If you haven't used an ice cream maker, you'll need a second freezer-proof container). Using a cocktail stick or a skewer, gently swirl the raspberry purée through it. Do the same with the next two thirds of the ice cream and raspberry purée. Top with the remaining toasted oat mixture, then cover and leave in the freezer overnight before serving.