Name: Frozen Lemon Gingersnap Pie
Yield: Makes 8 to 10 servings
Ingredients: 1 1/2 cups finely crushed gingersnap cookies (6 ounces); 5 tablespoons unsalted butter, melted; 2 tablespoons sugar; 1 1/2 cups heavy cream; 1 cup whole milk; 3/4 cup plus 2 tablespoons sugar; 4 teaspoons finely grated fresh lemon zest; 1/8 teaspoon salt; 6 large egg yolks; 2/3 cup fresh lemon juice; Garnish: lemon slices; an instant-read thermometer; an ice cream maker

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Frozen Lemon Gingersnap PieSang An

This dessert was inspired by the time-honored tradition of serving gingerbread with lemon sauce — the tang of lemon cuts the richness of molasses.

Cooks' notes:

·Ice cream can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust.
·Assembled pie can be frozen up to 3 days.

Recipe notes

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