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Lemon Curd and Blueberry Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 10

Metric Cups
  • 100 grams lemon curd
  • 75 grams double cream
  • 150 millilitres sour cream
  • 100 grams blueberries
  • 30 grams icing sugar
  • 3½ ounces lemon curd
  • 2⅔ ounces heavy cream
  • 5 fluid ounce sour cream
  • 3½ ounces blueberries
  • 1 ounces confectioners' sugar

Method

Lemon Curd and Blueberry Ice Cream is a community recipe submitted by AnamariaCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the sour cream with the sugar for 1-2 minutes.
  • Add the double cream, lemon curd and blueberries then mix everything together.
  • Line a dish (make sure its one that can be placed in the freezer) with cling film leaving the sides longer to so you can cover the mixture. Pour in the ice cream mixture and place in the freezer.
  • Leave the ice cream in the freezer over night. When frozen take out of the dish, remove the cling film and its ready to serve.
  • ENJOY !!!
  • Mix the sour cream with the sugar for 1-2 minutes.
  • Add the heavy cream, lemon curd and blueberries then mix everything together.
  • Line a dish (make sure its one that can be placed in the freezer) with cling film leaving the sides longer to so you can cover the mixture. Pour in the ice cream mixture and place in the freezer.
  • Leave the ice cream in the freezer over night. When frozen take out of the dish, remove the cling film and its ready to serve.
  • ENJOY !!!
  • Tell us what you think

    What 1 Other has said

    • This recipe is just as easy to make as it sounds, and it is absolutely delicious! It is sweet, tangy and light: perfect for Summer desserts. Thanks for posting this recipe!

      Posted by Kate Bianco-Rosso on 27th November 2012
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