Lemon curd ice cream
By Thane Prince
From Saturday Kitchen
Ingredients
- 290ml/½ pint double cream
- 1 jar (340g/12oz) lemon curd
- ½ lemon, juice and zest
Method
Whisk the cream until floppy, then whisk in the lemon curd along with the lemon juice and zest.
Spread in a serving dish and freeze for at least four hours.
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