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