Monday, 7 March 2011

Recipe of the day by Lorraine Rimmer

Lemons - oil on canvas

Lemon Curd and Honey Ice Cream

This is such an easy recipe,
even my 4 year old granddaughter can make it...yummy!

Serves  6 - 8
250g lemon curd
250g Greek style yoghurt with honey
250g half fat creme fraiche

Mix all the ingredients together in a bowl and pour into a freezer container.
Freeze for 1-2 hours or until the ice cream has frozen about 1 cm around the sides
Stir gently, then return to the freezer and freeze for at least 4 hours until firm

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