Ooh La Summer. If I may be so bold, I like to think that these Lemon Curd Ice Cream Sandwiches are a thing of great beauty. The creamy Lemon Curd Ice Cream (tastes like Cheesecake Ice Cream said my friend Lucy) squidged between two gloriously golden and crumbly rosemary cookies is, (with any penchant for the dramatic aside) well, ethereal.
Lemon Curd Ice Cream Sandwiches
Serves 4-6 | Preparation time 15 minutes | Freezing time, minimum 3 hours
WHAT YOU’LL NEED
1/4 cup icing sugar
4 Tbsp lemon curd, at room temperature (store bought is fine)
2 tsp lemon zest
1 Tbsp lemon juice
10-12 cookies, I used home made rosemary cookies made in a heart shape.
WHAT TO DO
1. Whip the cream until thickened and will form quite stiff peaks. Sift the icing sugar into the cream, then fold in the lemon curd, zest and juice gently, so as not to mix out all the air. Taste to see that the flavors balance for you, if too tart add a little more icing sugar.
2. Pour into an airtight container and place in the freezer for at least 3 hours.
3. Serve in cones or bowls, or as shown, as Lemon Curd Ice Cream Sandwiches – yum!