This is the perfect way to take your desserts to the next level, and still keeping it super easy, and have it look like it was put together by a pro!
This recipe calls for store-bought plain vanilla ice cream, use whichever brand you like, preferably one that is not overly sweet.
Some helpful tips:
· Making your own lemon curd allows you to control the level of tartness you prefer; will cost less than the store-bought ones and it will be preservative-free.
· Use a high cocoa percentage dark chocolate - the bitterness is a delicious contrast with the tart and sweet flavors of the lemon curd and vanilla.
· You’ll have to allow your ice cream to soften slightly before adding the lemon curd, so it's best if you allow the ice cream enough time to freeze solid again, so doing this the night before will be ideal.
· You can serve this ice-cream curd combo as is, layer it as part of an ice-cream cake, or top off your favorite lemonade with a few generous scoops to make lemon-curd soda floats.
You will need:
· Measuring spoons and cups
· Small and medium glass mixing bowl
· Small milk/sauce jug
· Ice cream scoop
Lemon Curd and Vanilla Ice Cream Cones with Dark Chocolate Sauce
Ingredients:
200ml Lemon curd (find my Grandma May's Lemon Curd recipe under sweet treats)
1.8L Vanilla ice cream
100g Lindt Dark Chocolate 70%
80ml Cream, room temperature
Sugar cones to serve
Method:
Allow the vanilla ice cream to soften slightly, only enough do allow dollops of lemon curd to sink into it. Do not let the ice cream melt completely, or you’ll end up with large ice crystals once frozen.
You can use the container the ice cream came in, dollop tablespoons full of lemon curd over the ice cream. Use a skewer and gently drag it through the mixture in an S-movement. You don’t want the curd and the ice cream to fully mix, so you can clearly see the ripples of lemon curd run through when you spoon out the scoops.
Allow the ice cream curd combo to harden up fully, this will take a few hours, best to leave overnight.
Prepare the chocolate topping. Break the chocolate into small pieces and together with the cream place it into a medium-sized glass bowl. Using a small bowl, so the bowl with the chocolate can rest on top of it, fill halfway with boiling water. Place the bowl with the chocolate and cream over the one filled with water. The bowl with the chocolate should not touch the water. The steam from the water will be enough to melt the chocolate. Give it a few minutes, the chocolate will melt quite quickly. Gently stir to combine the chocolate and cream. Transfer the chocolate to a small pouring jug.
The chocolate sauce will start to thicken slightly when it cools down, you don’t want it to be too hot when you pour it over the ice cream, otherwise, it will run down the sides too quickly. Scoop two or three (no judgment here) scoops of ice cream onto a sugar cone. Pour the melted chocolate over the top and serve immediately. The cold ice cream will cause the chocolate sauce to set slightly.
If you’d like to zhuzh this up, even more, sprinkle a little pinch of lemon salt on top before serving.
Enjoy xx
PS. If you've made this recipe please share it to Instagram or Facebook, and tag me @cheryls_table, I'd love to see your creations.