I was watching Market Kitchen the other day, and Rachel Allen showed how to make a Lemon Curd Ice Cream using greek yoghurt and creme fraiche. I looked up the recipe online and saved it, as that as the recipe that got me to get off my bottom and make the lemon curd.
I made it yesterday. It was delicious. She uses Greel Yoghurt + Creme Fraiche + Lemon curd + a bit of grated ginger. stirred, put into a freezer-proof container, and frozen for at least 3 hours. No stirring to break up ice crystals, no churning needed. I almost omitted the ginger, I'm glad I didn't because it didn't overpower the flavours (which is what I had feared), instead it "lifted" the flavours making them seem even more fresh.
Here's a link to her recipe, which includes instructions on making lemon curd:
http://uktv.co.uk/food/recipe/aid/641956
Just in case the recipe page moves, here are my notes for myself:
The recipe is 1.5 parts greek yoghurt, 1.5 parts creme fraiche, 1 part lemon curd, then 1 teaspoon of ginger per 100ml of lemon curd.
I made half her stated quantity, which meant 300ml GY, 300ml CF, 200ml Lemon Curd, 2 tsp grated ginger.
I made it yesterday. It was delicious. She uses Greel Yoghurt + Creme Fraiche + Lemon curd + a bit of grated ginger. stirred, put into a freezer-proof container, and frozen for at least 3 hours. No stirring to break up ice crystals, no churning needed. I almost omitted the ginger, I'm glad I didn't because it didn't overpower the flavours (which is what I had feared), instead it "lifted" the flavours making them seem even more fresh.
Here's a link to her recipe, which includes instructions on making lemon curd:
http://uktv.co.uk/food/recipe/aid/641956
Just in case the recipe page moves, here are my notes for myself:
The recipe is 1.5 parts greek yoghurt, 1.5 parts creme fraiche, 1 part lemon curd, then 1 teaspoon of ginger per 100ml of lemon curd.
I made half her stated quantity, which meant 300ml GY, 300ml CF, 200ml Lemon Curd, 2 tsp grated ginger.
