Adapted from Gourmet in 2003 via Epicurious I actually substituted some all-natural lemonade into this and cut the sugar as I was plum out of real lemon juice, but I'd stick to the original. There's so much goodness here, folks. (And it makes an awesome self-made birthday dessert!)
1 1/2 cups finely crushed gingersnap cookies (6 ounces)
5 tablespoons unsalted butter, melted
Handful of almond slices
For 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
Preheat oven to 350°F.
For the crust, whir up the gingersnaps and almonds into a food processor, then toss together with butter, using a fork until crumbs are moistened. Press evenly onto bottom and up the sides of a 10-inch glass or ceramic pie plate. Bake crust in middle of oven 7-10 minutes, then cool on a rack. The crust will harden as it cools.