Lemon Curd, Mint, and Chive Ice Cream Topping
Tyler Malek is known for his creative ice cream toppings like this one—silky lemon curd with a sprinkle of fresh herbs. The lemon curd makes plenty, so you’ll have enough for topping pancakes and toast; for serving over berries with a dollop of whipped cream; spooning into a tart shell; eating as pudding; and of course, enjoying right from a spoon.
How to Make It
1
In a medium saucepan, combine lemon juice, 1/4 cup sugar, the corn syrup, and butter. Cook over medium heat, stirring occasionally, until syrup reaches a boil, 5 to 6 minutes. Remove from heat and set aside.
2
In a medium bowl with a mixer, beat eggs, egg yolk, and remaining 1/2 cup sugar until slightly frothy. Beating on low speed, slowly drizzle warm lemon syrup over egg mixture until well blended. Transfer mixture back to saucepan and cook over low heat, stirring constantly, until curd thickens enough to coat the back of a metal spoon in a thin, even layer (nappe), 4 to 5 minutes. Remove from heat and let cool.
3
Drizzle lemon curd over ice cream and sprinkle with mint and chives.
Make ahead: The lemon curd, chilled airtight up to 2 weeks.
Ingredients
⅔ cup freshly squeezed Meyer lemon juice
¾ cup sugar, divided
½ cup light corn syrup
6 tbsp unsalted butter, cut into chunks
5 large eggs
1 large egg yolk
2 tbsp fresh mint leaves cut into fine shreds (cut just before using)
1 tbsp chopped chives (chop just before using)
Directions
1
In a medium saucepan, combine lemon juice, 1/4 cup sugar, the corn syrup, and butter. Cook over medium heat, stirring occasionally, until syrup reaches a boil, 5 to 6 minutes. Remove from heat and set aside.
2
In a medium bowl with a mixer, beat eggs, egg yolk, and remaining 1/2 cup sugar until slightly frothy. Beating on low speed, slowly drizzle warm lemon syrup over egg mixture until well blended. Transfer mixture back to saucepan and cook over low heat, stirring constantly, until curd thickens enough to coat the back of a metal spoon in a thin, even layer (nappe), 4 to 5 minutes. Remove from heat and let cool.
3
Drizzle lemon curd over ice cream and sprinkle with mint and chives.
Make ahead: The lemon curd, chilled airtight up to 2 weeks.
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