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Lemon curd cookie ice-cream |
Ingredients: 250g lemon curd
150ml (1/4 pt) double cream, lightly whipped 1 Pot Onken Greek Style Natural Yogurt 4 cookie biscuits, broken into small pieces |
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| Directions: 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. |
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Prep Time: Cook Time: Serves: 4 Calories: Carbs: Fat: Protein: |
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Source: Onken yogurts |
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