Sunday Treat

A couple of weeks ago, we were fortunate enough to attend a good friend’s dinner party where she served amazing Korean barbecue. I honestly didn’t think I could eat anything after an incredibly filling (and delicious) meal, but then she brought out this lemon ice cream cake. Let’s just say I made room! It was light, refreshing, and a perfect ending to a great night. I asked Romina to share her recipe with me, and here is what she said!

This lemon ice cream cake is a family favourite and is great to serve when entertaining because it can be prepped in advance. For those who don’t have a microwave (a la moi), the lemon curd can be made in a double boiler. This cake is highly adaptable as it can be made into a small 6″ cake (with leftover ice cream to enjoy); the graham cracker crust can be upped (for those who love crust); or the crust can be doubled, baked in 2 cake pans and the ice cream halved to make 2 shorter cakes (for a bigger crowd). I’ve tried all these adaptations with success and I frequently receive requests for the recipe. It’s a keeper.
Recipe after the jump!

Lemon Ice Cream Cake
1 ¼ Cup graham cracker crumbs
¼ Cup butter
2 tsp grated lemon zest
Lemon Sauce:
2 large eggs
2 large egg yolks
¾ Cup granulated sugar
1 tbsp grated lemon zest
½ Cup fresh squeezed lemon juice
¼ Cup butter at room temperature
Ice Cream
2L or 8 Cups of your favourite vanilla ice cream or homemade vanilla ice cream
Lemon Sauce
In large microwaveable bowl, whisk together whole eggs, egg yolks and sugar.  Whisk in lemon zest, lemon jice and butter (butter will not blend in completely). Microwave on HIGH for 1 minute; whisk until smooth.  Microwave on HIGH for 2.5 – 3 minutes or until mixture boils and thickens slightly.  Whisk until smooth; let cool slightly.  Cover surface with plastic wrap and refrigerate for about 4 hours or until completely chilled. 
Grease 9 inch (23cm) springform pan.  In medium bowl, combine graham crumbs, butter and lemon zest.  Press evenly into bottom and 1 inch up side of prepared pan.  Bake at 325 F for 8-10 minutes or until golden.  Cool crust in pan on wire rack.
Remove ice cream from container and put into a large bowl.  Place in refrigerator for 20-30 minutes or until slightly softened, then mix in the cooled lemon custard sauce.  Spread mixture on cooled crust, freeze overnight make sure to wrap in foil.

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