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Lemon Ripple Ice Cream Pie

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Lemon Ripple Ice Cream Pie
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1 cup sugar
6 tablespoons unsalted butter
1/3 cup fresh lemon juice
2 large eggs
2 large egg yolks
1 teaspoon grated lemon zest
1 1/4 cups ground toasted
almonds (5 ounces)
1 cup graham cracker crumbs
(5 whole)
1/4 cup plus 3 tablespoons
unsalted butter, melted
2 teaspoons grated lemon zest
1/2 teaspoon almond extract
1/2 gallon top-quality vanilla
ice cream, softened
12 ounces fresh strawberries,
sliced, sugared to taste

Combine sugar, 6 tablespoons butter and 1/3 cup lemon juice in top of
double boiler. Set over pan of simmering water and stir until sugar dis-
solves and butter melts.br> Beat eggs, yolks, and 1 teaspoon lemon zest
in bowl until well blended. Gradually whisk warm butter mixture into egg
mixture. Return mixture to double boiler and cook over simmering water
until curd is thick, stirring constantly, about 10 minutes; do not boil.
Transfer lemon curd to a bowl, whisking to smooth. Press plastic wrap
directly in surface of curd and chill until cold, at least 1 hour.
Preheat oven to 325 degrees F. Butter a 9-inch springform pan with
2 3/4-inch-high sides. Mix almonds, graham cracker crumbs, melted
butter, 2 teaspoons lemon zest, and almond extract in a medium bowl
until the mixture is evenly moist. Press crumbs over bottom and 1 inch
up sides of prepared pan. Bake crust 8 minutes. Cool crust on rack.
Spread half of ice cream in crust. Spoon half of lemon curd over. Spread remaining ice cream over. Spoon remaining curd over ice cream by table- spoons. Use small knife to swirl curd into ice cream, forming a pretty
design. Freeze until just firm, about 1 hour. Wrap and freeze overnight.
(Can be prepared 2 days ahead; keep frozen.)
Let pie stand 10 minutes at room temperature. Cut into wedges and
serve topped with sliced strawberries.

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