Put the cream and Tabasco® into a saucepan, bring to the boil then immediately remove from the heat - leave to cool.
Mix together lemon curd and Greek yoghurt, add the cooled Tabasco® cream. Taste, and add a little extra grated lemon zest and juice if you want more of a ‘zing’!
Spoon the mixture into a shallow tray and freeze for 2 hours. Then stir the mixture with a fork and return to the freezer for a further 4 hours or until firm.
Pop the ice cream into the fridge for 30 minutes before you want to serve. Serve each portion with a generous helping of summer fruits.Recipe courtesy of Tabasco®