Mellow Cello
- grainneherraghty
- Jun 10
- 2 min read

I was going to make a video of this one but it's so easy that I didn't want to insult your kitchen skills. Full disclosure, I got the idea for this from The caketoonist on Instagram and I put my little twist on it.
All you need for this scrummy palate cleanser dessert is time (and the ingredients of course). Heads up, you will need to make this the day before.
Serves 4
Ingredients
4 large lemons
100ml of lemoncello
6 gingernut biscuits, crushed (bash in a ziplock bag with a rolling pin)
100g of lemon curd
600g of vanilla custard
Method
To make the ice cream, mix the lemoncello, custard and lemon curd together in a freezer container. Make sure that the lemoncello is worked through so that you don't get the harsh alcohol taste. Freeze overnight.
The hardest part to this recipe is making the lemon boats. I cut them in half, then scored around the sides, moving the flesh away from the pith. Then I cut down the middle of the flesh and scooped it flesh. You won't need the lemon flesh, you can save it and make a lemon curd another time.
Take your ice cream out of the freezer and blitz in the blender. This gives it a creamier ice cream consistency.
Place your lemon boats on a tray that can be placed in the freezer.
Spoon some of the gingernut biscuits into each lemon boat, keeping some over for serving.
Spoon in some ice cream into each boat. I got a butter knife and created a line down the middle of each ice cream filled lemon boat to make it look like the inside of a lemon.
Place in the freezer until the ice cream is solid again.
To serve, sprinkle some of the crumbled biscuit on the plate and then add your lemon boats. You can dot some lemon curd around too if you have some left over and want to get a bit fancy.
Note: You can do an alcohol free version too, just leave out the lemoncello.
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