Lemon curd ice cream


Follow these steps

3 egg yolks
3 tbsp granulated sugar
300 ml whipped cream
100 ml natural yoghurt
2 tbsp lemon curd
100 ml slivered almonds

Whisk the egg yolks and sugar until white and fluffy. Whip the cream lightly. Mix the egg yolks, whipped cream, yoghurt and lemon curd in a bowl. Place in the freezer for about 1-2 hours and stir the batter periodically until it is frozen. Roast the slivered almonds in a dry pan until they are nicely browned and start to give off an aroma. Serve the ice cream with the roasted almonds.

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