Ingredients Jump to Instructions ↓

  1. 3 cups strawberry sherbet or gelato

  2. 3 egg yolks

  3. 2/3 cup sugar

  4. 1/2 cup lemon juice

  5. 1/4 teaspoon salt

  6. 1 cup heavy whipping cream

  7. 1 tablespoon powdered sugar

  8. 1 (8-ounce) package cream cheese, softened

Instructions Jump to Ingredients ↑

  1. Grease a 9" pie plate with unsalted butter. Scoop sherbet into plate and cover the bottom and sides of the plate evenly to form a crust. Freeze until firm. In small saucepan, combine egg yolks, sugar, lemon juice, and salt. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and starts to bubble. Let cool 30 minutes, then chill until cold. In small bowl, beat cream with powdered sugar until stiff peaks form. In medium bowl, with same beaters, beat cream cheese until softened. Gradually beat in the lemon mixture, then fold in whipped cream. Pile into ice cream crust. Cover and freeze 4-6 hours until firm. Serves 8


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