Rachel Allen’s Lemon & Ginger Yogurt Ice Cream
As featured using Tims Dairy yogurt on Market Kitchen Big Adventure in 2011.
For the lemon curd.
For the ice cream.
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.
Scoop the ice cream into bowls. Dust with icing sugar, drizzle over some lemon curd and decorate with a lemon wafer.