Nice ice: easy home-made ice-creams

450g tub natural yoghurt
325g jar orange curd
grated zest of 1 orange

1. Simply whisk the yoghurt, curd and zest together until well blended and freeze in a plastic container.
2. Take out and soften before serving.

Variations
Use lemon or lime curd instead of the orange.

Mascarpone Mocha Ice-cream
Makes about 600ml; serves 4

250g tub mascarpone (soft Italian cream cheese)
284ml tub double cream
2 tbsp finely ground dark roast coffee
4 tbsp icing sugar

1. Combine the mascarpone and cream and whisk until just blended.
2. Whisk in the coffee and sugar and freeze in a plastic container.
3. Allow to soften before serving.