Marshmallow Ice Cream with Lemon Curd and Shortbread Cookies
4 servings
60 minutes
Marshmallow ice cream with lemon curd and shortbread cookies is an amazing dessert that combines softness, freshness, and a crunchy texture. Inspired by American traditions, it unites the airy lightness of marshmallows, the creamy tenderness of ice cream, the bright tartness of lemon curd, and the crumbly sweetness of shortbread cookies. This dessert is a true gastronomic adventure balancing sweet and sour, soft and crunchy. The lemon curd adds a rich citrus aroma while the cookies complement the composition with a pleasant texture. Perfect for summer evenings or exquisite treats. Enjoy it as a standalone delight or alongside a cup of tea—it will always bring joy!
1
For lemon curd, whisk together lemon juice, 80 grams of sugar, a pinch of salt, eggs, yolks, and butter cubes in a small saucepan. Place over low heat and cook while constantly whisking until the butter is fully melted. Slightly increase the heat and continue cooking the curd while whisking constantly until it reaches a jelly-like consistency. Remove from heat, strain the curd through a sieve, and store in a clean airtight jar until use.
- Lemon juice: 125 ml
- Sugar: 165 g
- Salt: pinch
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
- Butter: 85 g
2
For the ice cream, dissolve starch in 50 ml of milk. In a small saucepan over medium heat, combine the remaining milk, cream, marshmallows, 85 grams of sugar, and salt, bringing the mixture to a complete dissolution of the marshmallows. Pour in the starch milk and cook, stirring constantly, until thickened. Remove from heat, cool to room temperature, then refrigerate overnight.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
- Whole milk (3.2%): 200 ml
- Cream 30% fat: 200 ml
- Marshmallows: 100 g
- Sugar: 165 g
- Salt: pinch
3
Freeze in the freezer for ice cream according to the instructions, adding crushed cookies in the last few minutes of freezing.
- Sable shortbread cookies: 45 g
4
Place the ready ice cream in the freezer for at least 4 hours to set. Serve with lemon curd.
- Lemon juice: 125 ml
