Persian Lime Ice Cream Pie

Ingredients

Directions

Ice Cream Filling
1. Whisk a little of the milk (about 1/3 cup) with the Thai rice flour in a medium sized, heavy bottomed pot until smooth, then whisk in the egg yolks and the rest of the milk. Add the lime zest and bring the mixture to a simmer over medium to medium-high heat, whisking constantly and scraping the bottom of the pot until the mixture thickens. It should bubble but not fully boil for a few minutes.
2. Remove from heat and whisk in the cream cheese and sugar. Use an immersion blender to get the mixture very smooth if need be. Cool completely, then cover with a lid and chill overnight before whisking in the lime juice and rum.
Graham Cracker Crust
3. Preheat oven to 300°F.
4. Mix butter with salt (if using) and vanilla. Add the crushed graham crackers and mix it all together with a fork.
5. Use the removable bottom of a standard tart pan (mine is about 9 inches across and almost 2 inches high) to trace a circle in a sheet of parchment paper. Cut out the circle and lay it inside the reassembled tart pan. Dump in the graham cracker mixture and press it in an even layer over the bottom and up the sides of the pan.
6. Bake for 10 minutes, then cool completely. Cover with plastic wrap and place it on a rimmed baking sheet so it doesn't slide around in the freezer. Freeze until ready to assemble.
Assembly
7. Churn the lime custard mixture in your ice cream maker. In hot weather, I cover the opening of my ice cream maker with a plate to trap the cold air. It's usually ready in 15 minutes.
8. Take the entire baking sheet out of the freezer and remove the plastic wrap. Spread the ice cream evenly inside the tart shell, cover again with plastic wrap, and return it to the freezer. Freeze for at least 3 hours or until very firm before removing from the tart pan to slice and serve. Garnish with lime slices or lightly sweetened whipped cream.