Rachel Allen’s Lemon & Ginger Yogurt Ice Cream

Ingredients:

For the lemon curd.

• 75g butter
• 150 g caster sugar
• 3 lemons, finely grated zest and juice
• 2 eggs
• 1 egg yolk

For the ice cream.

• 600 ml Tims Dairy Greek Style Natural yogurt
• 600 ml creme fraiche
• 4 tbsp finely grated ginger

To serve.

• icing sugar
• lemons, wafers

Method:

For the lemon curd: place the butter, sugar, lemon juice and zest in a saucepan and heat gently until the butter is melted. Meanwhile, beat the eggs and egg yolk in a bowl until smooth. Pour the beaten eggs into the melted butter mixture and stir continuously over a low heat until the mixture has thickened enough to coat the back of a wooden spoon.  Remove the pan from the heat and pour the curd into a bowl or into a sterilised jar to cool completely.

For the ice cream: fold together 400ml of your cooled, homemade lemon curd with the yogurt, crème fraîche and ginger and transfer to a freezer-proof container. Chill in the freezer until frozen. Take out from the freezer about 10 minutes before serving to allow the ice cream to soften slightly.

To Serve:

Scoop the ice cream into bowls. Dust with icing sugar, drizzle over some lemon curd and decorate with a lemon wafer.