Best 2 Vanilla Ice Cream For Lemon Curd Pistachio Sundaes Recipes
Indulge in a symphony of flavors with our Vanilla Ice Cream for Lemon Curd Pistachio Sundaes. This delectable dessert combines the classic taste of homemade vanilla ice cream with the tangy sweetness of lemon curd and the nutty crunch of pistachios. As you dig your spoon into the velvety ice cream, you'll be greeted with a burst of vanilla that melts in your mouth. The tangy lemon curd adds a refreshing twist, cutting through the richness of the ice cream. Finally, the sprinkling of chopped pistachios provides a delightful textural contrast and a nutty flavor that complements the other ingredients perfectly. This delightful sundae is not only a treat for your taste buds but also a feast for your eyes, with its vibrant colors and elegant presentation. Get ready to embark on a culinary journey that will leave you craving for more.
In addition to the main recipe for Vanilla Ice Cream for Lemon Curd Pistachio Sundaes, this article also includes recipes for the following components:
* Homemade Vanilla Ice Cream: This classic recipe yields a smooth, creamy, and flavorful ice cream that serves as the perfect base for the sundae.
* Lemon Curd: This tangy and sweet curd is made from fresh lemons, butter, sugar, and eggs. It adds a delightful citrus flavor to the sundae.
* Candied Pistachios: These crunchy and flavorful pistachios are coated in a sweet sugar glaze. They add a delightful textural contrast and a nutty flavor to the sundae.
Together, these recipes create a well-rounded and delicious dessert that is perfect for any occasion.
VANILLA ICE CREAM FOR LEMON CURD-PISTACHIO SUNDAES
Homemade vanilla ice cream takes this updated soda-fountain classic to a new level. Use this recipe to make Lemon Curd-Pistachio Sundaes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h35m
Yield Makes About 1 1/2 Quarts
Number Of Ingredients 6
Steps:
- Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
- Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
- Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
- Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)
LEMON CURD-PISTACHIO SUNDAES
Sweet, tart, creamy, and crunchy, this sophisticated sundae is a riot of flavor and texture. Both the lemon curd and the vanilla ice cream showcase the richness of egg yolks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h35m
Number Of Ingredients 12
Steps:
- Make the lemon curd: Cook egg yolks, sugar, and lemon juice and zest in a medium saucepan over medium-high heat, whisking constantly, until bubbling in center, about 6 minutes. Remove from heat, and whisk in butter, a few tablespoons at a time.
- Immediately pass through a fine sieve into a bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Let cool; refrigerate at least 2 hours and up to 3 days.
- Make the pistachios: Coat a rimmed baking sheet with cooking spray. Bring sugar and water to a boil over medium-high heat, stirring to dissolve sugar. Cook until a candy thermometer registers 238 degrees, about 6 minutes. Add nuts and salt, then cook, stirring, until sugar crystallizes, about 1 1/2 minutes. Pour mixture onto baking sheet, and let cool 30 minutes. Roughly chop nuts. Nuts can be stored up to 1 week.
- To serve: Scoop ice cream into dishes. Top with curd and whipped cream, then sprinkle with nuts.
Tips:
- Ensure all ingredients are at room temperature before starting, as this will help them emulsify together smoothly.
- Use a heavy-bottomed saucepan to make the ice cream base, as this will prevent it from scorching.
- Stir the ice cream base constantly while it is cooking, to prevent it from curdling.
- Chill the ice cream base thoroughly before churning, as this will help it set properly.
- Churn the ice cream according to the manufacturer's instructions, until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or overnight, before serving.
- When making the lemon curd, use freshly squeezed lemon juice for the best flavor.
- Be sure to strain the lemon curd through a fine-mesh sieve before using, to remove any lumps.
- Toast the pistachios in a preheated oven for a few minutes, until they are fragrant and slightly browned.
- Serve the sundaes immediately, topped with whipped cream, lemon curd, and toasted pistachios.
Conclusion:
These vanilla ice cream for lemon curd pistachio sundaes are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a dessert that is sure to impress your friends and family. So next time you are looking for a special treat, give these sundaes a try. You won't be disappointed!
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