KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Crust:
1 1/2 cups finely crushed gingersnap cookies (6 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons sugar
Ice Cream:
1 1/2 cups heavy cream
1 cup whole milk
3/4 cup plus 2 tablespoons sugar
4 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
6 large egg yolks
2/3 cup fresh lemon juice
Garnish: lemon slices
|
1st Keep
 katie.horgan.75
|
Comments