FROZEN LEMON GINGER SNAP PIE

Steps:

• Make crust
• Preheat the oven to 350°F.
• Toss together the cookie crumbs, butter, and sugar with a fork until crumbs are moistened. Press evenly onto bottom and up the side of a 10-inch glass or ceramic pie plate. Bake the crust in the middle of the oven 7 minutes, then cool on a rack.
• Make ice cream
• Bring the cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk the yolks in a bowl until blended, then add the hot cream mixture in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon and mixture registers 175° to 180°F on an instant-read thermometer, 3 to 5 minutes (do not let boil). Immediately pour the custard through a fine-mesh sieve into a clean bowl, then stir in the lemon juice.
• Cool the custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze the custard in an ice cream maker, following manufacturer's directions.
• Spread the ice cream evenly in the crust and wrap the pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
• About 20 minutes before serving, put the pie in the refrigerator to soften.
• Do ahead
• The ICE CREAM can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days.