This is easier than it sounds, and tastes sublime. I use less sugar than bought ice cream, and of course there are no preservatives in it, so kinda healthy…
There are 2 parts which then get mixed together. First I make the ice cream, and then whilst this is freezing make the lemon curd, then mix the two together….
This recipe makes about 1/2 litres of ice cream.
4 egg yolks
175g caster sugar
425ml whipping cream
200ml greek yoghurt
1 teaspoon cornflour
Put the cream into a heavy bottom saucepan and gently heat
With a hand whisk, whisk the egg yolks, cornflour and sugar together
When the cream has just started to simmer pour over the whisked ingredients
Place back onto the heat and simmer for a few minutes whisking throughout –
you have made a custard.
Take off the heat, place into a mixing bowl and put clingfilm onto the surface of the custard to stop a skin forming.
Leave to cool, then mix in yoghurt and pour into the container you are using for
the freezer, then place in the freezer.
Whilst the ice cream is freezing, make the lemon curd.
4 lemon juice and grated rind of 2
700g granulated sugar
Put all the ingredients into a heavy bowl over a pan of simmering water.
mix all the ingredients until they melt, and then thicken.
Leave to cool.
Once the lemon curd has cooled, take the ice cream out of the freezer
Gently turn the lemon curd into the ice cream so as to leave bright yellow streaks through the cream.
(I often don’t add all the lemon curd leaving a jam jar for the fridge to be put onto toast in the morning.)
Place back in the freezer and it is ready to enjoy.