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How to make it

  • Let the ice cream and sorbet soften.
  • Pulse the Ginger Snaps in a food processor until they are fine crumbs.
  • Add ginger and melted butter and pulse until blended.
  • Press into a pie dish.
  • Put in freezer while completing the recipe.
  • Beat the Heavy Cream with Powdered Sugar and Grand Marnier until soft peaks are formed. Clean out bowl.
  • Put the Lemon Sorbet in the bowl of a stand mixer, fixed with the paddle attachment, mix until smooth.
  • Fold in two cups of whipped cream into the sorbet and lemon zest. Pour into prepared pie pan.
  • Put back in the freezer.
  • Clean out mixing bowl.
  • Again with the paddle attachment, mix the Vanilla Ice Cream until smooth and then fold in remaining whipped cream.
  • Sooth over the top of the lemon filling and freeze 4 hours or over night.
  • Take out of the freezer 30 minutes before cutting and serving.

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Reviews & Comments 1

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  • 22566 7 years ago
    Oh Mark.. my literary fingers could peel into this one
    shall keep it PG rating ~Big Grin~
    With a small squeeze of a hug,and a pucker of the lips to the cheek...I approve of this sun shine lemon pie :o)
    Wishing you both a most wonderful week.
    Kindest of Regards
    P.S. How's the weather ?
    Was this review helpful? Yes Flag

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