Ice Cream Cake
by Ma Siri
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. First make the lemon curd, put 2 tablespoons of sugar, lemon juice, lemon zest, egg yolk, and small pieces of butter into the milk pan, stir while heating over a low fire, until it thickens, and sift it until it is covered with ice water. Cooling in basin
2. Lay two pieces of plastic wrap in the mold, leaving a proper width all around
3. Put blueberries and sugar in a blender
4. Stir until it becomes a homogeneous jam liquid
5. Sieved
6. Beat whipped cream to seven rounds
7. Add the lemon curd and mix well
8. Add half of the creamy lemon curd to the mold
9. The surface of the finger biscuits is covered with homemade blueberry sauce and spread in the mold
10. Pour the remaining creamy lemon curd and smooth it with a spatula
11. Cover the plastic wrap outside the mold and put it in the refrigerator to freeze for 8 hours
12. Snap it upside down on the plate, uncover the plastic wrap, cut open with a heated knife and enjoy
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