Lemon macaron and lemon curd ice cream sandwiches

Makes 12 Desserts and puddings

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Method

To make the ice cream, put the cream, milk and vanilla seeds in a pan and heat gently until the mixture just starts to boil. Whisk 3 of the egg yolks and half the sugar in a bowl, then whisk in the hot cream until smooth. Return the mixture to the pan and put over a gentle heat. Stir for 3-4 minutes until the mixture thickens to coat the back of the spoon. Remove the pan from the heat, cover the surface with cling film and allow to cool completely. Chill in the fridge for several hours.

Meanwhile, whisk together the remaining 2 egg yolks, remaining sugar and the lemon juice until combined. Transfer to a small pan and set over a very low heat. Add the butter, a little at a time, and stir constantly for 5 minutes or until the mixture thickens to coat the back of the spoon. Remove from the heat, cover the surface with cling film and allow to cool completely. Chill until required.

Pour the chilled vanilla custard into an ice-cream maker and churn until the mixture is frozen. Transfer to a shallow container (approx. 18cm x 22cm), then swirl through around two-thirds of the lemon curd (reserve the rest for another dish). Freeze for several hours until firm.

Preheat the oven to 150C/ 130C F/Gas 2. Line a large baking sheet with baking paper. Using a 4cm cookie cutter, draw 24 circles on the paper and invert the paper (or use a silicone macaron sheet). Prepare a piping bag fitted with a 5mm plain nozzle and set in a tall jug.

To make the macarons, put the icing sugar, almonds and cornflour in a food processor. Blend until the almonds are as fine as you can get them, then sift into a large bowl. Sift two more times.

Put the egg whites and caster sugar in the bowl of a food mixer and beat for 5 minutes to make a thick, glossy meringue – you should be able to hold it upside down safely. Add enough food colouring to turn the meringue a vivid yellow and whisk until even.

Carefully sift the almond mixture over the meringue and add the salt. Carefully fold v together with a spatula until the mixture is completely combined and starting to look glossy.

Spoon into the prepared piping bag. Pipe small circles on to the prepared sheet, keeping the mixture within the line. Bang the sheet gently on the worktop to disperse any bubbles. Transfer to the oven and bake for 25-30 minutes until firm and set.

Remove and allow to cool for 10 minutes or until they peel away from the sheet. Cool completely on a wire rack.

Remove the ice cream from the freezer and turn out onto a board. Using the same cookie cutter, stamp out 12 circles of ice cream (keep the rest in the freezer). Sandwich between 2 macaron halves and serve or, if making ahead, freeze once assembled.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.