Friday, August 28, 2015

Lemon Raspberry Chess Pie Ice Cream

Congratulations to the winner of my first contest!

Lemon raspberry chess pie ice cream can now make its way into all of your homes.

Let me just take a moment to thank you all for entering. It was so much fun and extremely difficult to make a final decision.

An additional nod to the runners up for the Elvis inspired and raspberry white chocolate cheesecake flavors.  They definitely need a place in my freezer sometime soon.

Lemon Raspberry Chess Pie Ice Cream

2 cups whipping cream
1 can (14oz) sweetened condensed milk
1/2 cup raspberry jam
1/2 cup lemon curd
1 pie crust
2 tbsp sugar
vegetable oil or butter spray

1. Preheat oven to 350.  Spray pie crust with butter or vegetable oil.  Sprinkle with sugar and bake until crust is browned.  Let cool while you whip up the ice cream.
2. Whip cream until it becomes stiff, 1-2 minutes. Fold in condensed milk. Add in the lemon curd and raspberry jam in little dollops, like 1/2 teaspoon amounts to ensure it gets mixed throughout.
3. Crumble up the pie crust and add that to the ice cream.
4. Freeze for 6 hours, then enjoy!

I hope you guys enjoy it as much as I did!!

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