Frozen Lemon Gingersnap Pie

Ingredients

• instant-read thermometer
• 1 ½ cups gingersnap cookies
• 5 tablespoons unsalted butter
• 2 tablespoons sugar
• 1 ½ cups heavy cream
• 1 cup whole milk
• 14 tablespoons sugar
• + 6 more ingredients
• • 4 teaspoons fresh lemon zest
  • ¹/₈ teaspoon salt
  • 6 large egg yolks
  • ²/₃ cup fresh lemon juice
  • 1 ice cream maker
  • lemon slices

Preheat oven to 350°F. Toss together all crust ingredients with a fork until crumbs are moistened. Press evenly onto bottom and up side of a 10-inch glass or ceramic pie plate (6-cup capacity). Bake crust in middle of oven 7 minutes, then cool on a rack. Bring cream, milk, sugar, zest, and salt t...

View full recipe at Epicurious