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    Nutty Lemon Curd 'Cones'

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    Nutty Lemon Curd 'Cones'

    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.

    • Vegetarian
    • Preparation time: 15 minutes, plus 2–3 hours freezing
    • Total time: 2 hours 15 minutes to 3 hours 15 minutes 60 minutes 60 minutes 60 minutes 15 minutes


    • 2 medium eggs, beaten
    • 50g caster sugar
    • 2 x 250g tubs Mascarpone cheese
    • 3 tbsp lemon curd
    • 200g dark or milk chocolate, chopped
    • 50g chopped toasted hazelnuts
    • 8 waffle ice cream cones


    1. First, make the ice cream. Whisk together the eggs and sugar until pale, then add the Mascarpone and whisk until smooth. Churn in an ice cream maker for 20 minutes, before transferring to an airtight plastic container. Spoon the lemon curd on top and swirl through, then put in the freezer for 1–2 hours until firm, or overnight.
    2. If you're not using a machine, pour the Mascarpone mixture into the Tupperware, put in the freezer for 1 hour till it starts to freeze around the edges, then whisk to break up the ice crystals. Return to the freezer, whisking every half hour until the ice cream is semi-frozen, then spoon on the lemon curd and swirl through. Freeze as above.
    3. Next make the cones. Line a baking tray with baking parchment. Melt the chocolate, then spread the nuts on a plate. Dip each cone in chocolate down to halfway and leave to set for 1 minute while you finish the rest. Return to the first cone and dip in the nuts. Place back on the baking tray to set while you do the rest. They can be kept in a cool place like this for a few days.
    4. When you're ready to serve, remove the ice cream from the freezer and leave for 30 minutes or so to soften. Then place a scoop of ice cream in each of the cones. (Note: this recipe contains raw egg, so isn’t suitable for the very young, pregnant, elderly, or those with weak immune systems.)

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