Yuzu Ice Cream Sundae Recipe

Directions

1. In a small saucepan, combine the water and sugar over medium heat, stirring until the sugar fully dissolves. Bring the mixture to a gentle simmer and cook for about 2 minutes, then remove the saucepan from the heat.

2. Stir in the yuzu juice and lemon zest and allow the syrup to cool to room temperature—about 30 minutes.

3. Place the lemon cookies in a zip-top bag or food processor. If using a bag, seal it and gently crush the cookies with a rolling pin or the bottom of a glass until they form a fine crumble with a few larger pieces for texture. If using a food processor, pulse a few times until the cookies resemble coarse sand.

4. Add two scoops of Breyers^® Natural Vanilla ice cream to a small bowl. Drizzle 2–3 teaspoons of cooled yuzu syrup over the ice cream.

5. Sprinkle 2 tablespoons of lemon cookie crumble over the top and serve immediately.