2 1/2 cups milk
1 1/2 cups Lemon curd (ingredients below)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 scoops vanilla ice cream
2 x Bakers Delight Glazed Lemon & Blueberry Scones
2 egg yolks
3/4 cup caster sugar
1/3 cup chilled unsalted butter, chopped
2 cups thickened cream
zest and juice of 2 lemons
Place the eggs, yolks and caster sugar in a large bowl. Wisk the ingredients for 4 minutes or until smooth and pale.
Transfer the mixture to a large saucepan, cook over a medium heat, stirring for 2 minutes or until the sugar has dissolved.
Reduce to a low heat and add the butter, lemon zest and juice. Stir the mixture continuously until the butter has melted. Continue to cook for 4-6 minutes until the mixture has thickened and coats the back of a spoon.