Method

• 1.
  Place ice cream and lemon curd in a food processor and whiz until smooth. (Alternatively, use a spatula to combine in a large bowl.) Transfer to a container and refreeze for at least 2 hours.

• 2.
  Meanwhile, to make the candied lemon, place sugar and 1 cup (250ml) water in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and add lemon. Cook, stirring occasionally, for 15-20 minutes or until soft, then remove the lemon and spread evenly over a wire rack to cool. Using a kitchen blowtorch, scorch lemon slices slightly, then set aside until ready to use.
• 3.
  Divide the biscuit crumb among 4 serving glasses. Scoop the lemon curd ice cream into glasses, then top with the marshmallows. Working quickly, use a blowtorch to caramelise the marshmallows. Top with candied lemon slices to serve.