Lemon Ice Cream Pie

• 1 1/2 pt. vanilla ice cream
• 3 eggs
• 1/2 c. sugar
• 1/2 tsp. salt
• 1/4 c. lemon juice
• 1 c. whipped whipping cream
• grated lemon rind (optional)
• mint leaves (optional)

1. Cut ice cream into 1/2-inch slices and arrange on bottom and sides of a lightly greased 9-inch pie pan.
2. Let ice cream soften slightly; then smooth slices together with a spoon, forming a pie shell.
3. Freeze 2 1/2 hours or until firm.
4. Combine 1 egg and 2 egg yolks in a small, heavy saucepan.
5. Beat well.
6. Stir in sugar, salt and lemon juice.
7. Cook over low heat, stirring constantly, until thickened.
8. Set aside to cool.
9. Fold mixture into whipped cream. Beat 2 egg whites until stiff; fold into lemon mixture.
10. Spoon filling into ice cream shell.
11. Freeze until firm (about 5 hours). Let stand at room temperature 5 minutes before slicing.
12. Garnish with grated lemon rind and mint leaves, if desired.
13. Yields 1 (9-inch) pie.

vanilla ice cream, eggs, sugar, salt, lemon juice, whipped whipping cream, lemon rind, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385437 (may not work)