Lemon Curd Ice Cream: It Doesn’t Have to be Fancy
When two couples came for dinner a few weeks ago, I was really giddy inside. Because these people have been my friends for almost 30 years. Yes, I was 5 when I met them (kidding, more like 19), but our friendships have stood the test of time, and these are people that my husband and I do not take their friendships for granted. We really love and appreciate them.
Picking up from where we left off, the last time together.
It was a last-minute dinner that came together with salads and enchiladas – all served buffet style! No time to worry about things having to be perfect!
Now that’s what I call easy entertaining – nothing fancy at all!
When I was thumbing through Pam Anderson’s new cookbook, Perfect One-Dish Dinners, an easy dessert recipe caught my eye. And I had all of the ingredients! Yay! Don’t you love it when you’re looking for a recipe and you have all of the ingredients? And I love Trader Joe’s Lemon Curd! I think this will become my go-to dessert this summer for last minute company.
Lemon Curd Ice Cream
1 1/2 pints premium vanilla ice cream
10 oz. lemon curd (I used Trader Joe’s – delicious!)
1 pint fresh raspberries
Soften the ice cream on high for about 30 seconds. Turn ice cream into a medium size bowl and spoon in the store-bought lemon curd by tablespoons into the ice cream. Fold until lemon curd streaks ice cream.
Spoon into 6 martini glasses or goblets, topping each with a few raspberries and SERVE.
What’s your “not-too-fancy” back-up dessert?