Lemon Ice Cream Pie

• 6 tablespoons butter
• 1 cup sugar
• 1/2 cup lemon juice
• 2 tablespoons grated lemon zest
• Dash salt
• 2 large eggs
• 2 large egg yolks
• 1 quart vanilla ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup heavy whipping cream

1. In a heavy saucepan, melt butter over medium heat. Add the sugar, lemon juice, lemon zest and salt. In a bowl, beat eggs and yolks; add to butter mixture. Cook and stir until filling reaches at least 160u0b0 and coats the back of a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of filling. Refrigerate for several hours or overnight.
3. Spoon half of the ice cream into pastry shell; freeze. Spread with half of the lemon filling; freeze. Repeat layers. In a small bowl, beat cream on high until stiff peaks form. Pipe or spread over pie. Cover and freeze for several hours or overnight.

butter, sugar, lemon juice, lemon zest, salt, eggs, egg yolks, vanilla ice cream, pastry shell, heavy whipping cream

Taken from www.tasteofhome.com/recipes/lemon-ice-cream-pie/ (may not work)