LEMON SWIRL ICE CREAM CAKE

LEMON SWIRL ICE CREAM CAKE image

Yield 12 people

Number Of Ingredients 15

Lemon Sauce:
2 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1/4 cup butter, at room temperature
Crust:
1 1/4 cups graham cracker crumbs
1 cup ground pecans
1/4 cup plus 3 tablespoons butter, melted
2 teaspoons grated lemon zest
Filling:
8 cups vanilla ice cream, divided
Semi-sweet chocolate curls

Steps:

Sauce: In large microwaveable bowl, whisk together whole eggs, egg yolks and sugar. Whisk in lemon zest and juice, and butter (butter will not blend in completely). Microwave on High for 1 minute; whisk until smooth. Microwave on High for 2 1/2 to 3 minutes or until mixture boils and thickens slightly. Whisk until smooth; let cool slightly. Cover surface with plastic wrap and refrigerate for 4 hours or until completely chilled. (Make ahead: Cover tightly and store in refrigerator for up to 1 day.) Crust: Grease 9-inch springform pan. In medium bowl, combine crumbs, pecans, butter and zest. Press evenly on to bottom and 1 inch up side of prepared pan. Bake at 325 F (160 C) for 8 to 10 minutes or until golden. Let cool in pan on rack. Filling: Remove ice cream from container and put in large bowl. Put in refrigerator for 20 to 30 minutes or until softened slightly, stirring occasionally. Evenly spread 4 cups (1 L) ice cream in rust. Spread 3/4 cup (175 mL) lemon sauce over ice cream. Spread remaining ice cream over top. Drop remaining lemon sauce, by tablespoonfuls, over ice cream. Using small knife, swirl sauce into ice-ceam. Put ice cream cake in freezer for 1 hour or until firm. Wrap cake in heavy-duty foil and freeze overnight. (Make ahead: Cake can be frozen for up to 3 days.) When ready to serve, remove side of pan and top with chocolate curls. Let cake stand for 5 minutes at room temperature before serving. Cut into wedges and serve immediately.