Rosemary Shrager's Lemon Curd Ice Cream

  • 250g Ready made lemon curd
  • 125g Crème fraiche
  • 250g Greek yoghurt

Mix together the natural yoghurt and the crème fraiche.

Stir into the lemon curd.

Churn in an ice-cream machine.

If you don't have an ice cream machine you can mix all the ingredients together in a large mixing bowl and then pour into a freezer proof dish. Put into the freezer for 3 hours or until the ice cream is solid.

Remove the ice cream 10 minutes before you need it so that it's easy to scoop.

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