Lemon Curd Pistachio Sundaes Recipes

Steps:

• Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
• Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
• Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)

Steps:

• In a medium bowl, whip heavy cream and vanilla-bean seeds until soft peaks form.
• Place 2 scoops pistachio ice cream in each of four dishes. Pour 1/4 cup strawberry sauce over each sundae, and top each with a dollop of whipped vanilla cream. Sprinkle with chopped pistachios, and serve.

Steps:

• For the lemon curd: In a medium saucepan over low heat, combine the sugar, lemon juice, lemon zest, egg yolks and whole eggs, and whisk to combine. Cook, stirring frequently, until the temperature reaches about 168 degrees F on an instant-read thermometer, 6 to 10 minutes; the curd should be thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a piece at a time, whisking each addition until fully combined.
• Transfer the curd to a bowl and place a piece of plastic wrap directly on the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled, at least 1 hour and up to overnight.
• For the Bundt cakes: Preheat the oven to 350 degrees F.
• Grind the pistachios to a powder in a small food processor or grinder.
• Brush two 6-cavity mini Bundt pans with butter and dust with the pistachio powder.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating until completely combined. Beat in the pistachio cream and sour cream.
• Reduce the mixer speed to low and add the flour mixture in two additions. Spoon about 1/4 cup of the batter into each Bundt mold and smooth batter on top.
• Bake until a toothpick inserted in the center comes out clean, 20 minutes. Invert the cakes onto a wire rack and let cool.
• Fill each cake center with 2 tablespoons of the chilled lemon curd.

Steps:

• Make the lemon curd: Cook egg yolks, sugar, and lemon juice and zest in a medium saucepan over medium-high heat, whisking constantly, until bubbling in center, about 6 minutes. Remove from heat, and whisk in butter, a few tablespoons at a time.
• Immediately pass through a fine sieve into a bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Let cool; refrigerate at least 2 hours and up to 3 days.
• Make the pistachios: Coat a rimmed baking sheet with cooking spray. Bring sugar and water to a boil over medium-high heat, stirring to dissolve sugar. Cook until a candy thermometer registers 238 degrees, about 6 minutes. Add nuts and salt, then cook, stirring, until sugar crystallizes, about 1 1/2 minutes. Pour mixture onto baking sheet, and let cool 30 minutes. Roughly chop nuts. Nuts can be stored up to 1 week.
• To serve: Scoop ice cream into dishes. Top with curd and whipped cream, then sprinkle with nuts.

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
• In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
• Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.

Steps:

• Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.
• Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries - saving some to finish - and a scattering of the pistachios.
• Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
• Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.