Lemon curd doesn’t last long in my kitchen, but one day I actually did have some extra lingering in the fridge, and I wondered what would happen if I froze it. I figured I had a fifty-fifty chance of ending up with something icy and weird or something really awesome. I got lucky, because the result was amazing—silky, smooth frozen lemon custard that just melts in your mouth. It was just begging to be turned into a pudding pop, so I froze some more in little vintage gelatin molds and rolled the pops in crushed gingersnaps. Hot damn! This is such a fun dessert recipe to try in the summertime, when you crave something cool and creamy but want something with a little more personality than a scoop of ice cream. You can even tuck some fresh market berries into the molds for added pops of color and texture. Lemon and raspberry is a particularly happy match. Try serving them with some Fresh Whoop on the side and experiment with dipping options, like toasted coconut and finely chopped toasted nuts.
Ingredients
Lemon cream
- 1 recipe luscious lemon curd, cooled
- 2 tablespoons heavy cream
Gingersnap crunch
- 1 cup finely ground gingersnap cookies (about 15-20 small crispy cookies)
- 1/8 tablespoon sea salt
- 2 tablespoons unsalted butter, melted
