Lemon Berry Ice Cream Pie Food

LEMON ICEBOX PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
• Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
• For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
• To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
• Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
• For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

BLUEBERRY PIE WITH MEYER LEMON ICE CREAM

Steps:

• Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
• Preheat oven to 375 degrees F.
• Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
• Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
• Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
• Roll out second disc of dough and slice into 1 1/2-inch strips.
• Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
• Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
• Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over the ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
• Special equipment: an ice cream machine

BLUEBERRY-TOPPED LEMON ICE-CREAM PIE

Steps:

• Heat oven to 375°. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
• Spread lemon sherbet over ice cream. Freeze 30 minutes.
• Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
• Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.