We had a really good triple-berry curd a few weeks ago at a friend's house but neglected to take a picture of it, so this lemon version
will have to serve as inspiration. The idea: Using simple fruit curds as toppings for all that ice cream
coming our way this month... We've talked a lot about easy uses for summer fruit, and curds are another incarnation of the jam
family. All they require is a little heat, some egg yolks, and a whisking in of butter at the end.
Lemon is the most common flavor of curd, and we've covered it:
Berry curds are a little more difficult, since you'll need to purée or blend the berries, strain the juice, and discard any pulp or seeds (the beauty of a curd is in its silkiness). But using that juice in place of lemon juice in any recipe should work.
It is certainly a decadent topping for ice cream, which is already rich with egg yolks, but it's also a nice, tart way to cut the sweetness.
A few recipes to try:
Related: Recipe: Marsala Simmered Peaches with Ice Cream
(Image: Elizabeth Passarella)