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Lemon Curd Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Really good and easy to make

Really good and easy to make

Ingredients

Serves: 0

Metric Cups
  • 325 grams lemon curd
  • 1 unwaxed lemon
  • 284 millilitres double cream
  • 3 tablespoons honey
  • 250 grams natural yoghurt (bio)
  • 8 waffle cones
  • 11½ ounces lemon curd
  • 1 unwaxed lemon
  • 10 fluid ounce heavy cream
  • 3 tablespoons honey
  • 8⅚ ounces natural yoghurt (bio)
  • 8 waffle cones

Method

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

  • 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.
  • 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.
  • Tell us what you think