Grandma Isobel's pie
Grandma Isobel's pie

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, grandma isobel's pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Grandma Isobel's pie is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Grandma Isobel's pie is something that I have loved my entire life.

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To begin with this recipe, we have to first prepare a few components. You can cook grandma isobel's pie using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grandma Isobel's pie:
  1. Take Lemon cream pie
  2. Get 6 oz sweet meal (digestive) biscuits
  3. Make ready 3 oz melted butter
  4. Make ready 1 lemon jelly
  5. Make ready 10 oz evaporated (Carnation) milk
  6. Make ready 1 lemon, grated rind and juice
  7. Take 1 small bar of Cadbury dairy milk
  8. Prepare Ice cream
  9. Take 7 floz oz full fat milk
  10. Take 7 fl oz cream
  11. Make ready 5 egg yolks
  12. Take 3 oz fine (caster) sugar
  13. Get 5 oz Philadelphia cream cheese
  14. Prepare 3 oz proper Lancashire cheese crumbled
  15. Get To decorate: Cadbury flake

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Steps to make Grandma Isobel's pie:
  1. Lemon Cream Pie: Crush the biscuits between folded greaseproof, put the crumbs into a basin. Add the melted butter, bind crumbs with a fork. Line a deep 8" pie plate or sandwich tin with the mixture. Leave in a cool place until firm,
  2. Dissolve the jelly in 1/2 pint water with the rind. When cold, whisk in the Carnation milk and lemon juice. Pour into the pie case. When set sprinkle with the grated chocolate.
  3. Lancashire Ice Cream: Whisk the egg yolks and sugar together in a bowl until pale and creamy. Warm the milk and cream together in a pan. Add half of the milk/cream mixture to the eggs and sugar and whisk to combine. Slowly add the remaining milk/cream mixture, whisking continuously, until smooth.
  4. Pour into a pan and cook over a low heat, until the mixture is frothy and thicker and coats the back of a wooden spoon. Leave to cool down until just warm to the touch and enough to melt the cheese. Add the 2 cheeses to the mixture and blend until smooth and creamy.
  5. Pass the mixture through a fine sieve into a bowl and allow to cool to room temperature. Churn the cheese ice cream mixture in an ice cream machine then freeze until set.

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