Lemon Curd Pistachio Sundaes Recipes

VANILLA ICE CREAM FOR LEMON CURD-PISTACHIO SUNDAES

Steps:

• Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
• Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
• Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)

INDIVIDUAL PISTACHIO BUNDT CAKES WITH LEMON CURD FILLING

Steps:

• For the lemon curd: In a medium saucepan over low heat, combine the sugar, lemon juice, lemon zest, egg yolks and whole eggs, and whisk to combine. Cook, stirring frequently, until the temperature reaches about 168 degrees F on an instant-read thermometer, 6 to 10 minutes; the curd should be thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a piece at a time, whisking each addition until fully combined.
• Transfer the curd to a bowl and place a piece of plastic wrap directly on the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled, at least 1 hour and up to overnight.
• For the Bundt cakes: Preheat the oven to 350 degrees F.
• Grind the pistachios to a powder in a small food processor or grinder.
• Brush two 6-cavity mini Bundt pans with butter and dust with the pistachio powder.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating until completely combined. Beat in the pistachio cream and sour cream.
• Reduce the mixer speed to low and add the flour mixture in two additions. Spoon about 1/4 cup of the batter into each Bundt mold and smooth batter on top.
• Bake until a toothpick inserted in the center comes out clean, 20 minutes. Invert the cakes onto a wire rack and let cool.
• Fill each cake center with 2 tablespoons of the chilled lemon curd.

LEMONY ICE CREAM SANDWICHES

Steps:

• Scoop slightly softened ice cream onto waffle cookie. Drizzle with 1 tablespoon lemon curd (if it's too thick, stir in a bit of water or lemon juice first).
• Top with another cookie, pressing to flatten slightly. Freeze until firm, at least 15 minutes or, wrapped in plastic in a single layer on a baking sheet, up to 1 week.