Italian Lemon Frozen Dessert

• 5 large eggs
• 1 cup sugar
• 1 cup ricotta cheese
• 1/2 cup plus 3 tablespoons butter, melted, divided
• 1 cup lemon juice
• 1 tablespoon grated lemon zest
• 1-1/2 cups heavy whipping cream
• 1 cup amaretti cookie crumbs

1. In a large bowl, beat the eggs, sugar and ricotta cheese; slowly add 1/2 cup butter. Stir in lemon juice and zest. Transfer to a large saucepan. Cook and stir over medium heat until mixture reaches at least 160u0b0 and coats the back of a metal spoon. Transfer to a large bowl; cool completely.
2. Line a 9x5-in. loaf pan with plastic wrap. In a small bowl, whip the cream until soft peaks form. Fold into cooled lemon mixture. Pour into prepared pan. Combine cookie crumbs and remaining butter; sprinkle over lemon mixture. Cover and freeze for several hours or overnight.
3. Remove from the freezer 10 minutes before serving. Using plastic wrap, lift dessert out of pan. Invert onto a serving platter; discard plastic wrap. Cut into slices.

eggs, sugar, ricotta cheese, butter, lemon juice, lemon zest, heavy whipping cream, amaretti cookie crumbs

Taken from www.tasteofhome.com/recipes/italian-lemon-frozen-dessert/ (may not work)