Lemon Pie Ice Cream
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Serves: 12
 
Creamy custard-style churned ice cream with the sweet tartness of a lemon pie, complete with little bits of pie crust in every bite. Note that prep time includes time for the mixture to chill before churning and "cook" time is actually the time you'll need to churn.
Ingredients
  • 1½ cups heavy cream
  • ¾ cup French Vanilla Coffee-mate creamer
  • ¾ cup milk (whole or 2%)
  • ¾ cup granulated sugar, divided
  • 1 teaspoon lemon zest (about 1 lemon, zested)
  • 4 large egg yolks
  • 1 teaspoon lemon extract
  • For the Pie Crust Bites:
  • 1 cup all purpose flour
  • 2 tablespoons granulated sugar
  • pinch of salt
  • ¼ cup COLD butter
  • 2-3 tablespoons ice cold water
Instructions
  1. In a medium saucepan combine the heavy cream, French Vanilla Coffee-mate creamer, milk, and ½ cup of the sugar. Warm it enough to dissolve the sugar (I test with my finger -- you don't want it to be hot, just warm). Add the lemon zest, remove from the heat and set aside.
  2. In a large bowl whisk the eggs with the remaining ¼ cup sugar. Starting with just a tablespoon or two at a time, slowly drizzle some of the hot milk liquid into the egg mixture, stirring constantly. This will temper the eggs so they can come up in temperature without scrambling. You can slowly add more and more of the hot liquid until what's in the bowl is the same temp as what's left in the pan.
  3. Stir in any remaining liquid, stir in the lemon extract, and then place the mixture in the freezer for at least 2 hours (or overnight).
  4. While the ice cream mixture chills, make the pie bites. Combine the flour, sugar, and salt. Cut in the cold butter (using a box grater or pastry cutter). Once your mixture resembles coarse crumbles, add the water a little bit at a time until the dough just comes together (you don't want it to be wet).
  5. Wrap the dough tightly in plastic wrap and chill for 30 minutes. Preheat the oven to 350°F.
  6. After the dough has chilled, press or roll it out onto a floured surface, to about ⅛" thick. . Use a tiny biscuit cutter, small round cookie cutter, or floured small shot glass to cut circles out of the dough.
  7. Place the pie bites onto an ungreased cookie sheet (you can place them together closely) and bake for 10-12 minutes. They will puff up a bit and the bottoms will be golden brown.
  8. After the ice cream has chilled, scrape the mixture into your churn and follow the manufacturer's instructions for churning, adding in the baked pie bites in the last 3-5 minutes.
  9. For soft-serve you can serve immediately. If you are looking for more of a hard-dipped ice cream, scrape the churned ice cream into a freezer-safe container and chill for at least 2 hours.
Notes
You can use prepared refrigerated pie crust to save time.
Recipe by Sugar Dish Me at https://www.sugardishme.com/lemon-pie-ice-cream/