Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!

Anytime I make anything lemon I think of my Mom. She loves Lemon Meringue Pie. Everyone in our family has a specific dessert we request for our birthday dinner and lemon meringue was usually my mom’s request. My grandmother used to be the one to make it for her before she passed away, and since I live a few states away, I have not been able to celebrate my mom’s birthday with her for a few years now, otherwise I would be making the pie for her. 

I am a fan of a graham cracker crust as opposed to a pastry dough crust, but that is just a personal preference. I love the tart lemon flavor the curd gives this recipe. In the bakery I used to work in, I made lemon curd often and it is still one of my favorite things to make at home. (Nerd Alert) Custards and curds are so awesome to work with because of how eggs react and change with heat and different ingredients. 

Since meringue does not freeze well (it can get grainy) I decided not to use it in this recipe. Feel free to whip up a batch, dollop it on top and torch it, once you are ready to serve the ice cream. You can even buy those pre-made meringue cookies to crush over the ice cream instead of the normal sprinkles.

Lemon Meringue Pie Ice Cream
a Love and Confections original
Click here for a printable recipe

Lemon Meringue Pie Ice Cream Ingredients:
 – 350 grams Whole Milk
 – 120 grams Heavy Cream
 – 100 grams Egg Yolks
 – 140 grams Granulated Sugar
 – 400 grams prepared Lemon Curd, or store bought
 – 50 grams Sweetened Condensed Milk
 – 50 grams toasted & cooled Graham Cracker Crumbs

Lemon Meringue Pie Ice Cream Directions:
Day 1 (Ice Cream Base)
– Place ice cream attachment/bowl in the freezer at least 24 hours before churning.
1. Bring Milk and Heavy Cream to a slight simmer in a small sauce pan, careful not to boil it. While Milk & Heavy Cream are heating, crack Eggs into medium bowl (bowl needs to be big enough to contain the egg and milk/heavy cream mixture). Once the milk is almost ready, add Sugar to the Eggs and whisk together.
2. Temper* the warm milk & cream into the yolks
3. Return the whole mixture to the sauce pan and heat until it thickens but does not boil, also known as nappe**
4. Strain through a fine mesh sieve into a clean bowl and allow to cool to room temperature. If some egg bits get through the strainer, you can either use an immersion blender to make the mix come together again before cooling.
5. Once cooled to room temperature, store in the fridge, with a lid, for up to 2 days.

Day 2:
 1. Whisk together the Ice Cream Base, Lemon Curd and Sweetened Condensed Milk. Churn according to your ice cream maker manufacture instructions
 2. Layer the Ice Cream and Graham Cracker Crumbs in an airtight, freezer-safe container. Store no longer than a week (but I’m sure you will devour it before then)

* – Tempering (in this case with eggs) is increasing the temperature of a certain ingredient by gradually adding and constantly whisking a warm/hot item into it. Be careful not to add too much at one time and curdle/scramble the eggs.
** – Coat the back of a wooden spoon in the mixture and run a finger down the middle, if the mixture stays separated and doesn’t run, then you should be good. Be careful not to overcook it and curdle/scramble the eggs.

Be sure to visit all of today’s Ice Cream Week Participants: 

• Roasted Blueberry Cheesecake Ice Cream by Cravings of a Lunatic 
• Blackberry Peach Ice Cream by Scoop Adventures 
• Chocolate Peanut Butter Ice Cream Sundaes by The Redhead Baker 
• Maple Whisky Ice Cream by Cookistry 
• Chocolate Ganache Ice Cream by Life Tastes Good 
• Pineapple Coconut Ice Cream by My Catholic Kitchen 
• Coffee Chip No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch 
• Lemon Meringue Pie Ice Cream by Love and Confections 
• Snickerdoodle Cinnamon Ice Cream Sandwiches by Farm Fresh Feasts 
• Gluten Free Ice Cream Sandwiches by Gluten Free Crumbley 
• Caramel Macchiato No Churn Ice Cream by Renee’s Kitchen Adventures 
• Double Mint Chocolate Chip Ice Cream Sandwiches by Crumb 
• No Churn S’mores Ice Cream by The Spiffy Cookie 
• Cocoa Pebbles Ice Cream Cake by Wishes and Dishes
• Mocha Mint Milkshake by The Gunny Sack 
• No Churn Low Carb Peanut Butter Coffee Ice Cream by Yours and Mine are Ours  

Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

I love all things key lime. I’m a Florida girl and growing up in South Miami, there was an abundance of citrus, including key limes. This is one of my all-time favorite flavors and I love creating new recipes using key limes. I recently did a Key Lime Pie Cheesecake for National Cheesecake Day and man was it good!

This milkshake is all the goodness of my beloved key lime pie, but in a drink. Ice cream makes everything better, so there was only one way to make key lime pie better and that is by turning it into Key Lime Pie Ice Cream. It is the perfect amount of tart and sweet for a milkshake and I love the crunchy bits graham cracker crumbs throughout the shake.

Key Lime Pie Milkshake

LOVE & CONFECTIONS!

Be sure to visit all of today’s Ice Cream Week Participants:

• Oreo Ice Cream Cake by Cravings of a Lunatic
• Coffee and Donut Sundae by The Girl in the Little Red Kitchen
• Pinot Noir Ice Cream by The Redhead Baker
• Triple Peach Ice Cream by Cookistry
• Root Beer Float by My Catholic Kitchen
• Ice Cream Shots by The Life and Loves of Grumpy’s Honeybunch
• Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D’s Books and Cooks
• Key Lime Pie Milkshake by Love and Confections
• Caramel Toffee Apple Parfaits by Farm Fresh Feasts
• Orange Creamsicle Float by Noshing with the Nolands
• Gluten Free Baked Alaska by Gluten Free Crumbley
• Toasted Almond and Cherry Ice Cream by The Messy Baker
• Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips
• Coconut Ice Cream Snowballs by Mother Would Know
• No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

• 1 Cuisinart Ice Cream Machine in White
• One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
• One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
• One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
• One Microplane Herb and Salad Chopper
• One Microplane Premium Classic Grater in White
• One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
• One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer 
• One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb 
• One Copy of the Cookbook Vegan Scoop by Wheeler del Torro 
• One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester 
• One Copy of the Cookbook Eat More Dessert by Jenny Kellar 
• One Copy of the Cookbook The Perfect Scoop by David Lebovitz 
• One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel 

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.