Lemon Ice Cream Meringue Pie [1]

2 cups half and half

42g cream cheese, softened

1 ¼ tbsp corn syrup

1 tbsp corn starch

1 tsp vanilla

2/3 cup sugar

1 ¼ cup cream

1/8 tsp salt

For lemon curd:

½ cup milk

5 tbsp butter

6 tbsp sugar

2 tbsp corn starch

6 tbsp lemon juice

1 tsp lemon zest

1/8 tsp lemon extract

For Graham cracker crumbles:

1 ½ cups crushed graham crackers

1/3 cup sugar

6 tbsp butter, melted

2 cups mini marshmallows

1

For lemon curd:
2

Melt the butter over low heat. Whisk corn starch into milk in a bowl. Then slowly mix the milk mixture into butter. Add lemon zest, lemon juice, sugar and lemon extract to the pan and cook until sauce thickens.
3
4

For ice cream base:
5

Combine 2 tablespoons of half with corn starch. In a separate bowl, whisk the cream cheese until smooth.
6

Mix together remaining remaining half and half with sugar, corn syrup, vanilla and cream. Bring to boil and cook over medium heat. Put the corn starch and simmer until thickened.
7

Pour hot milk mixture into the cream cheese and add salt.
8

For Graham cracker crumbles:
9

Mix the ingredients together and press into a greased baking dish. Baked at 375 degrees for 10 minutes.
10

Freeze ice cream and then combine the lemon curd, graham cracker crumbles and marshmallows. Serve after freezing.

Cooks Note