Lemon Curd and Blueberry Ice Cream
A community recipe by AnamariaCookNot tested or verified by Nigella.com
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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 !!!
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 ounces 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.
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What 1 Other has said
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Posted by Kate Bianco-Rosso on 27th November 2012
Show more commentsThis 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!