Frozen Lemon Gingersnap Pie

Ingredients

• 6 large egg yolk 
• 6 ounces gingersnaps crushed finely
• 1.5 cups cup heavy whipping cream 
• 1 slices optional: lemon 
• 0.7 cup juice of lemon fresh
• 4 teaspoons lemon zest fresh finely grated
• 0.1 teaspoon salt 
• 0.8 cup sugar 
• 5 tablespoons butter unsalted melted
• 1 cup milk whole

Equipment

• bowl
• sauce pan
• baking paper
• oven
• whisk
• sieve
• plastic wrap
• wooden spoon
• kitchen thermometer
• wax paper
• ice cream machine

Directions

1. Preheat oven to 350°F.
2. Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity).
3. Bake crust in middle of oven 7 minutes, then cool on a rack.
4. Bring cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
5. Whisk yolks in a bowl until blended, then add hot cream mixture in a slow stream, whisking.
6. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
7. Immediately pour through a fine-mesh sieve into cleaned bowl, then stir in lemon juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze custard in ice cream maker.
8. Spread ice cream evenly in crust and wrap pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
9. About 20 minutes before serving, put pie in refrigerator to soften.
10. ·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.