This refreshing treat has just the right balance of crumbly chocolatey biscuit and sharp creamy lemon curd ice cream. The ice cream will keep for ages if you can stop yourself from eating it!
Mix the mascarpone, fresh custard, lemon curd and lemon juice together. Pour into a shallow baking tray, smooth out and freeze for 2 hours.
Preheat an oven to 180˚C. Beat the butter, sugars and vanilla until creamy. add in the egg whites and continue mixing. Measure in the rest of the dry ingredients, mixing slowly until incorporated.
Spoon teaspoonfuls onto a baking paper lined tray, leaving space between them. Bake for 10-12 minutes until they have cracked tops. Remove from oven, cut into exact shapes if you want them all regular, then leave to cool.
Spoon a tablespoon of the ice cream between two of the cooled chocolate biscuits and smooth over to the edge. Return to the freezer and store there in an air-tight container for up to a month until ready to eat. makes 16