Ingredients

• 12 scoops vanilla ice-cream
• 1 cup thickened cream, whipped

Lemon curd

• 5 large egg yolks
• 3/4 cup caster sugar
• 1 tablespoon finely grated lemon rind
• 2/3 cup lemon juice
• 120g unsalted butter, chopped, softened

Pistachios

• Vegetable oil cooking spray
• 1/4 cup caster sugar
• 85g packet pistachio kernels, lightly toasted
• Pinch coarse sea salt

Method

• Step 1 Make Lemon curd: Place egg yolks, sugar, lemon rind and lemon juice in a medium saucepan over medium-high heat. Whisk constantly over heat for 6 minutes, or until mixture thickens and coats the back of a spoon. Remove from heat. Whisk in butter, a few pieces at a time.
• Step 2 Strain mixture immediately through a fine sieve over a heatproof bowl. Cover surface with plastic wrap to prevent skin from forming. Set aside to cool. Refrigerate for at least 2 hours or until cold (see note).
• Step 3 Make Pistachios: Spray a baking tray with oil. Place sugar and 2 tablespoons cold water in a heavy-based saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Boil for 3 minutes or until golden in colour. Add pistachios and salt. Cook, stirring, for about 1 minute or until sugar crystallises. Pour mixture onto prepared tray. Cool for 30 minutes. Roughly chop the nuts.
• Step 4 Place a scoop of ice-cream into each serving dish. Divide lemon curd and whipped cream among dishes. Sprinkle with chopped nuts. Serve.