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Lemon Curd Ice Cream

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  • Author: Ann Low


Lemon Curd Ice Cream with a hint of honey, no ice cream maker needed.


  • 130g Lemon curd
  • 150g Natural Yoghurt
  • 12 tbsp Lemon juice
  • zest of 1 lemon
  • 2 tbsp Honey
  • 200g Fresh topping cream


  1. Mix well lemon curd, natural yoghurt, lemon juice and zest in a large bowl and add in honey, stir well with a hand whisk.
  2. Whisk fresh topping cream to stiff peak. Fold fresh cream to lemon curd mixture and mix well. Pour into container and freeze for overnight until it’s firm.
  3. To serve, add some chocolate rasps and lemon zest on top or toasted nuts or raisins if you prefer.
  • Category: Dessert
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