Lemon Curd Ice Cream Cakes
Votes: 4
Time: 4 hours 40 minutes
Complexity: easily
Quantity: 9 cakes
Complexity: easily
Quantity: 9 cakes
Lemon Curd Ice Cream Cakes - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the base:
- 280-340 g of shortbread cookies
- 850 g vanilla ice cream, slightly softened
- Special spray for lubrication
- 3 tbsp (45 g) unsalted butter, pre-melted
- 1/2 tsp grated lemon zest
- Powdered sugar for decoration
For the lemon curd:
- 6 egg yolks
- 1 cup granulated sugar
- 1 cup freshly squeezed lemon juice
- 1/2 tsp grated lemon zest
- A pinch of salt
- 12 tbsp (170 g) unsalted butter, cut into small pieces
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Recipes with similar ingredients: shortbread cookies, vanilla ice cream, lemon juice, lemon zest, powdered sugar, eggs
Cooking the dish according to the recipe:
- Prepare the cream: Combine the egg yolks, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring, for 8 minutes, until the mixture begins to thicken.
Add the butter, one piece at a time, stirring with a wooden spatula. Cook the cream, stirring constantly, for 7 minutes, until the mixture thickens enough to stick to a spatula.
Strain the custard through a fine-mesh sieve with a rubber spatula into a medium bowl to remove any lumps. Add the lemon zest and salt. Fill a large bowl halfway with ice. Place the bowl with the custard on the ice and let it cool completely, stirring occasionally. - Prepare the base: Grease a 20cm square baking pan with cooking spray and line with foil, leaving an overhang on both sides.
Crush the cookies in a food processor. With the processor running, slowly add the melted butter and lemon zest and process until the mixture begins to form a dough. - Pour the cookie mixture into the prepared pan and press firmly. Using a rubber spatula, spoon the ice cream onto the mixture and top with lemon curd. Cover with plastic wrap and freeze for 4 hours to 2 days.
- Using foil, remove the ice cream and cream cakes from the pan, cut into portions and sprinkle with powdered sugar.
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