Ingredients

  • 450 milliliters lemon curd
  • 450 milliliters plain yogurt
  • or try this Lemon curd for 570 ml.
  • 4 egg yolks
  • 2 lemons juiced, zested
  • 125 grams sugar, caster
  • 110 grams butter, unsalted

Directions

1. Cool lemon curd then add yogurt. Chill, cover surface with plastic wrap, then pour into freezer tray and freeze.
2. For a less sweet lemon curd use above recipe. Combine all ingredients, except zest, in pan and heat slowly until spoon coating consistency. Remove from heat, strain, then add zest. Cool and add an equal amount of yogurt to make ice cream.



Categories
Cream, PuddingsIce
Keywords
PuddingsIce Cream
MacGourmet downloadLemon Curd Ice Cream. To import, drag image to your MacGourmet recipe box.