Lemon Curd and Yoghurt Ice Cream.
Ready In: 24 hrs 15 mins
Yields: 1 litre
Ingredients
- 6 eggs
- 115 g unsalted butter
- 115 g caster sugar
- 4 lemons, juice and rind of
- 700 ml plain yogurt
Directions
- Put the eggs, butter, caster sugar and the lemon rind and juice in a pan.
- Cook gently over a low heat, stirring until the mixture coats the back of the spoon. Leave to cool until luke warm.
- Whisk in the yoghurt.
- Put into the ice cream maker and churn until set.
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