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Nutty Lemon Curd 'Cones'
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As tempting as a classic cone straight from the shop's freezer cabinet is, nothing can beat ice cream made to your own luxurious specifications. Using Mascarpone gives ice cream a very smooth texture, and swirling lemon curd through while it is half frozen adds a sticky tang. While the ice cream is freezing, thickly coat your cones in pools of molten chocolate and roll them around in chopped, toasted hazelnuts. The result is a rich, lemony ice cream that contrasts wonderfully with the bitterness of the chocolate and has a smooth texture that is set off by the crunch of the nutty cones.
Typical values per serving:
This recipe was first published in September 2006.