Delicious, smooth and creamy ice cream.
Lemon curd yoghurt ice cream – to serve 4
For the lemon curd:
- 2 small lemons
- 120g caster sugar
- 50g unsalted butter
- 2 eggs
For the ice cream
- 400g Greek yoghurt
Finely grate the zest of the lemons and squeeze the juice. Put the juice in a saucepan with the sugar and butter. Beat the eggs to break them up and add them to the pan.
Stir the mixture over a low to medium heat until the sugar and butter have melted, then increase the heat. Bring just to the boil, stirring constantly, them take off the heat. Strain through a sieve into a bowl and stir in the lemon zest. Set aside to cool completely.
Once, cool, stir this lemon curd into the yoghurt and churn using an ice-cream machine. Transfer to a loaf tin lined with cling film, then cover and freeze. Slice with a hot knife as soon as you take it out of the freezer.
(Original recipe from Leiths How to Cook, Quadrille, 2013)