From the kitchen of Martha Stewart comes these sweet, tart, creamy and crunchy sundaes that are a riot of flavour and texture. Both the lemon curd and the vanilla ice-cream showcase richness of egg yolks.
- Make Lemon curd: Place egg yolks, sugar, lemon rind and lemon juice in a medium saucepan over medium-high heat. Whisk constantly over heat for 6 minutes, or until mixture thickens and coats the back of a spoon. Remove from heat. Whisk in butter, a few pieces at a time.
- Strain mixture immediately through a fine sieve over a heatproof bowl. Cover surface with plastic wrap to prevent skin from forming. Set aside to cool. Refrigerate for at least 2 hours or until cold (see note).
- Make Pistachios: Spray a baking tray with oil. Place sugar and 2 tablespoons cold water in a heavy-based saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Boil for 3 minutes or until golden in colour. Add pistachios and salt. Cook, stirring, for about 1 minute or until sugar crystallises. Pour mixture onto prepared tray. Cool for 30 minutes. Roughly chop the nuts.
- Place a scoop of ice-cream into each serving dish. Divide lemon curd and whipped cream among dishes. Sprinkle with chopped nuts. Serve.
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