Wrigley and Amy Atlas Events about receiving some candy to use in my kitchen I couldn't say yes fast enough. My friends in real life know I have a candy obsession that I'm always trying to keep in control!
Stay tuned--I'll have another candy inspired recipe for you in a few weeks!
One Year Ago: Curried Chicken Saute
Two Years Ago: Steak Fajita Pitas
Lemon Ice Cream Cake with Vanilla Wafer Crust
ice cream recipe from Use Real Butter
for the crust-
-1 1/2 cups vanilla wafer crumbs
-1/3 cup butter, melted
for the ice cream-
-zest of 3 lemons
-1/2 cup lemon juice, freshly squeezed
-3/4 cup sugar
-4 egg yolks
-pinch of salt
-1 cup milk
-2 cups heavy cream
1. To make the ice cream, combine the lemon zest, lemon juice, sugar, and salt in a non-reactive bowl. Refrigerate for a few hours.
2. Heat the milk in a large saucepan, just until it begins to boil. Remove from heat. In a large bowl, beat the egg yolks. Slowly whisk the warm milk into the yolks, stirring constantly so the eggs don't cook. Pour the egg yolks and milk back into the saucepan. Heat over medium, stirring constantly until it thickens slightly. Place the milk mixture in a bowl. Cover and refrigerate for a few hours or overnight (until completely chilled).
3. Combine the milk mixture, the heavy cream, and the lemon slurry. Churn according to your ice cream maker's instructions.
4. To make the crust, mix the vanilla wafer crumbs with the melted butter. Press into a 9-inch pie pan and chill in the fridge until ready to use.
5. Fill crust with lemon ice cream (note-you will not need the whole batch. Place the remaining in an airtight container and freeze.). Use a spatula to smooth evenly. Decorate as desired. Freeze at least 4 hours, until ice cream is solid.