Lemon Ice Cream Pie - vanilla ice cream

Method

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