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4–6
Easy
By Gary Rhodes
Published 1995
This ice-cream is lovely and rich and eats beautifully as a pudding on its own or as an extra for a Steamed Lemon Sponge. The ice-cream is superb if totally home-made, but also works very well if you substitute the fresh lemon curd for a jar of lemon curd.
Mix the cooled lemon curd with the crème fraîche and yoghurt and churn into ice-cream. It’s as simple as that!
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Coupon applied: GREATDISHES50
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