Really good and easy to make
Recipe posted by Dodo
LEMON CURD ICE CREAM
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Ingredients
Switch to Cup Measures- 325 grams lemon curd
- 1 unwaxed lemon
- 284 ml double cream
- 3 tablespoons honey
- 250 grams natural yoghurt (bio)
- 8 waffle cones
Method
- Finely grate the zest and squeeze the juice from the lemon. Reserve a little of the zest for decoration.
- Very lightly whip the cream with an electric or hand whisk until it is just starting to thicken but has not yet formed into stiff peaks.
- Using a metal spoon, fold in the lemon zest and juice, honey and yogurt. Gradually fold in the lemon curd then pour into a 1 litre freezer proof tub with lid.
- Place in the freezer for 4-5 hours until fully frozen.
- Remove every hour or so to stir with a fork, making sure the more frozen edges are mixed in. If making in advance, take out of the freezer and place in the fridge for 15-20 minutes to soften slightly before serving.
- Use a scoop to place the ice cream in the cones. Drizzle with a little extra honey and decorate with the reserved lemon zest.
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