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Meyer Lemon Curd Ice Cream and Chocolate Cake?

Rosiepigs Feb 26, 2010 05:46 PM

Oh collected foodies! My meyer lemon curd ice cream has too much cream and not enough curd. I was thinking of curding my one remaining lemon and then rechurning the ice cream. Is rechurning against the ice cream laws?

And even if I don't rechurn, I thought of pairing the ice cream with a chocolate cake, as a sort of differently-flavored-and-not-sweet-enough-cold whipped cream. Does that make sense? Does it sound edible? And what sort of cake should I make? I was thinking first of a flourless chocolate cake, but with the ice cream being rather creamy, that might be too much fat for one mouth. How about a regular old bundt cake? Sound good?

Much appreciated!

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    jsaimd RE: Rosiepigs Feb 26, 2010 06:04 PM

    you can always melt anf refreeze ice cream as long as it doesn' t have any off flavors.

    I love chocolate and lemon. A favorite combo of mine. you want assertive lemon with chocolate and I prefer dark chocolate with lemon.

    Even the black magic cake I think would be good - single layer with a ganache glaze. Scoop of ice cream and that is it.

    A chocolate hazelnut flourless cake would also work well and be a lovely textural contrast. This recipe, but with hazelnuts instead would be great; http://www.seriouseats.com/recipes/20...

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