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Lemon curd cookie ice-cream

This is a fantastic ice-cream and possible to make with or without an ice-cream machine, serve with fruits of your choice, chocolate swirls or maple syrup and you have a fabulous easy dessert

Dish Details:


INGREDIENTS:

Lemon curd cookie ice-cream250g lemon curd
150ml (1/4 pt) double cream, lightly whipped
1 Pot Onken Greek Style Natural Yogurt
4 cookie biscuits, broken into small pieces


PREPARATION:
Whisk together the yogurt and lemon curd in a large bowl, then slowly whisk in the lightly whipped cream.

To hand freeze, pour the mixture into a freezer box and freeze for 5 - 6 hours, removing from the freezer and whisking every 1 1/2 - 2 hrs with a balloon whisk or hand electric mixer.

If using an ice-cream maker, pour the mixture into the bowl of the machine and churn until thick and almost frozen.

When nearly frozen either in the freezer or ice-cream maker, fold in the broken cookies, return to the freezer until needed

It is advisable to give the ice-cream 15 - 30 minutes in a fridge before you serve it to soften up.


PREP/COOK
INFORMATION:

Serves: 4

Source: Onken yogurts

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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