Friday, September 6, 2013

summer's end. and a coconut ice cream pie

this summer, what a mothereffin dreamworld.
now i'm trapped in the september los angeles heat wave and people are already talking about pumpkin spice lattes. punch. complaint.

ice cream is absolutely still relevant.
coconut ice cream pie swirled with lime curd. get weird with it.

Coconut Ice Cream Pie

Graham Crust:
7 ounces graham crackers (about 12 full size grahams)
1/4 cup (2 ounces) sugar
6 tbsp (3 ounces) butter, melted

break up crackers and put in food processor. process til fine crumbs. add the sugar pulse a few more times. transfer crumbs to a bowl and pour over melted butter. stir until evenly distributed and the mixture looks wet. the crumbs should hold together when pressed into a clump. 
heat the oven to 350 degreesF. press crumbs into a pie or springform pan. bake for 8-10 minutes, until the crust is dry and it smells amazing. let fully cool. 

make sure ice cream is a softer spreadable consistency, and spread in an even layer in the crust. dollop lime curd (as much or as little as you'd prefer) over ice cream and swirl with a knife into the ice cream. freeze. 
serve as is or top with whipped cream. or blackberry whipped cream. 

coconut ice cream (see recipe here)

Lime Curd:
3 large eggs
3/4 cup sugar
1/4 cup fresh lime juice
2 oz unsalted butter, room temperature

in a heavy bottomed saucepan, combine the eggs and sugar. whisk. then add the lime juice. place pan over medium low heat. cook, stirring or whisking constantly until the mixture starts to thicken. whisk in butter a little chunk at a time. the curd is done when it is thick enough that a spoon leaves a path when dragged through it. remove pan from heat and pass curd through a fine mesh strainer. transfer to airtight container, and press a piece of plastic wrap against the top surface of the curd to prevent a skin from forming. let cool completely in the refrigerator. 

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