Lemon Ice Cream Tart with Gingersnap Crust

By dddavis59

Ingredients

• For the crust:
• Adapted from Nigel Slater’s The Kitchen Diaries (Viking; 2005)
• Ingredients for at least 8 servings
• 10 Tablespoons unsalted butter, melted
• 14 oz gingersnap cookies
• For the filling:
• 2/3 cup white wine
• 2 generous tablespoons brandy
• grated zest and juice of 2 lemons
• grated zest of an orange
• 5 tablespoons superfine sugar
• 2 cups heavy cream

Details

Servings 8
Adapted from agardenforthehouse.com

Preparation

Step 1

I’LL ADMIT that Nigel Slater’s Lemon Ice Cream Tart is a little weird. But trust me — it’s a culinary masterpiece. The “ice cream” is softly-whipped heavy cream, flavored with orange and lemon zest, and fortified with white wine and a splash of brandy. Feeling adventurous? Watch me make this dreamy decadence:

Tip: If you don’t have a food processor, just pour the cookies into a bag, and smash them to smithereens with a rolling pin.

Add the crumbled cookies to the butter…

In the bowl of a standing mixer that you’ve outfitted with the “whipping” attachment (or, you can use a large bowl and a hand-held mixer), add each of the following:

At medium speed (number 4 on my Kitchen Aid mixer), beat the cream until it becomes thick and voluptuous, but not stiff.  In other words, the cream should just hold its shape when scooped up with a blue spatula.

If your freezer looks like mine, you’ll have to displace your bottle of vodka in order to accommodate your tart pan.

Making the crust – Working in two or more batches, coarsely grind the cookies in a food processor. Or, place them in a bag and pound them with a rolling pin. Pour the crumbs into the melted butter, and mix until thoroughly coated. Tip the crumbs into a 9-inch diameter, removable-bottom tart pan, pressing them against the bottom and sides of the pan. Freeze for at least 1 hour.

The filling – Pour the filling-ingredients into the bowl of a standing mixer that you’ve outfitted with the whipping attachment (or use a large bowl and a hand-held mixer). Beat at medium speed until the cream turns voluptuously-thick, but not stiff. Scoop onto the frozen crust, and freeze for at least 4 hours.