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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This make-ahead treat offers a wonderfully refreshing blend of citrus flavors. Topped with a smooth lemon sauce, it's the perfect ending to any meal. Using an electric mixer makes it easy to combine the lime sherbet and vanilla ice cream. Ingredients:
1-1/2 cups graham cracker crumbs |
14 tablespoons butter, melted ,.divided |
1-1/4 cups sugar, divided |
1/2 gallon vanilla ice cream, softened |
1 quart lime sherbet, softened |
2 eggs, lightly beaten |
1/4 cup lemon juice |
Directions:
1. In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.
2. In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Cover and refrigerate until cool.
3. Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.
4. Just before serving, remove from the freezer and cut into squares. Yield: 12-15 servings.
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