Lemon Curd Ice Cream Cakes

Ingredients:

For the base:

• 280-340 g of shortbread cookies
• 850 g vanilla ice cream, slightly softened
• Special spray for lubrication
• 3 tbsp (45 g) unsalted butter, pre-melted
• 1/2 tsp grated lemon zest
• Powdered sugar for decoration

For the lemon curd:

• 6 egg yolks
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice
• 1/2 tsp grated lemon zest
• A pinch of salt
• 12 tbsp (170 g) unsalted butter, cut into small pieces

Preparation:

1. Prepare the cream: Combine the egg yolks, granulated sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring, for 8 minutes, until the mixture begins to thicken.
   
   Add the butter, one piece at a time, stirring with a wooden spatula. Cook the cream, stirring constantly, for 7 minutes, until the mixture thickens enough to stick to a spatula.
   
   Strain the custard through a fine-mesh sieve with a rubber spatula into a medium bowl to remove any lumps. Add the lemon zest and salt. Fill a large bowl halfway with ice. Place the bowl with the custard on the ice and let it cool completely, stirring occasionally.
2. Prepare the base: Grease a 20cm square baking pan with cooking spray and line with foil, leaving an overhang on both sides.
   
   Crush the cookies in a food processor. With the processor running, slowly add the melted butter and lemon zest and process until the mixture begins to form a dough.
3. Pour the cookie mixture into the prepared pan and press firmly. Using a rubber spatula, spoon the ice cream onto the mixture and top with lemon curd. Cover with plastic wrap and freeze for 4 hours to 2 days.
4. Using foil, remove the ice cream and cream cakes from the pan, cut into portions and sprinkle with powdered sugar.