Lemon Curd Ice Cream and Meringue
Prep Time
10m
Cook Time
6h (freeze)
Serves
4
Ingredients
- 1.25 litre vanilla ice cream, softened slightly
- 350g jar Yackandandah Lemon Curd
- 5 meringue nests
- 1 tub of blueberries
Instructions
Step 1
Place the ice cream and lemon curd in a large bowl.
Step 2
Using a large metal spoon, mix quickly to combine.
Step 3
Spoon mixture evenly into meringue nests.
Step 4
Place nests into a large metal container and cover with plastic food wrap.
Step 5
Freeze for at least 6 hours (preferably overnight) until firm.
Step 6
Serve sprinkled with blueberries.
Step 7
Serve with toasted almond shavings (optional).
