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Lemon Curd Ice Cream

A community recipe by Dodo

Not tested or verified by Nigella.com

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Introduction

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 yogurt (bio)
8 waffle cones

11½ ounces lemon curd
1 unwaxed lemon
10 fluid ounces heavy cream
3 tablespoons honey
8⅚ ounces natural yogurt (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.

Use a scoop to place the ice cream in the cones. Drizzle with a little extra honey and decorate with the reserved lemon zest.