Lemon curd yoghurt ice cream

Lemon curd yoghurt ice cream

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

This ice cream is made using the all-in-one method.

For the lemon curd

Ingredients

Quantity Ingredient
2 small lemons
120g caster sugar
50g unsalted butter
2 eggs

For the ice cream

Quantity Ingredient
400g greek yoghurt

Method

  1. To make the lemon curd, finely grate the zest of the lemons and squeeze the juice. Put the juice into a saucepan with the sugar and butter. Beat the eggs to break them up and add them to the pan.
  2. Stir the mixture over a low to medium heat with a wooden spoon until the sugar and butter have melted, then increase the heat. Bring the curd just to the boil, stirring continuously, then remove from the heat. Strain through a sieve into a bowl and stir in the lemon zest. Set the lemon curd aside to cool completely; it will thicken as it cools.
  3. Once cool, stir the lemon curd into the yoghurt. Churn the ice cream for a smooth creamy texture. Alternatively, simply cover and freeze, either in individual moulds lined with cling film for easy removal, in a lined loaf tin, or in a plastic container if you want to scoop it to serve. Allow at least 5 hours for it to freeze.
  4. If you want to scoop the ice cream, transfer the plastic container to the fridge an hour before serving. Individual portions should be unmoulded when the ice cream is still frozen solid. If it has been set in a loaf tin, slice it with a hot knife when it has just come out of the freezer, or it will be too difficult to handle.

Variation

  • Lime curd ice cream: Replace the lemons with 3 limes, and proceed as for the main recipe.

A note on the fat content of ice cream...

  • Some fat is needed in an ice cream to give it a creamy, rich texture. If there is too much fat, the texture will be quite chalky and the ice cream will not scoop properly. Whipping cream is ideal for making ice cream, or double cream and milk combined. For a lighter ice cream, more milk and less cream can be used, or Greek yoghurt but don’t alter the quantities too far, or the finished ice cream will have rocky ice crystals and be difficult to scoop.
Tags:
Leiths School of food and wine
cookery course
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