I had a hankering to get the ice cream maker out last weekend to make something to complement a very rich chocolate cake I planned on baking.
I came across a really easy Lemon Curd Ice Cream recipe over at No Fear Entertaining blogspot and decided I’d also have a go at making the Lemon Curd too. I’ve never tried curd or jam making before so I wasn’t quite sure what to expect but as it was called a ‘no fail recipe’ I thought I might as well give it a go. I’d definitely recommend it – it looks and tastes fabulous! It really was an easy recipe to follow and slowly stirring it into a thick silky curd was very relaxing!
I found the Lemon Curd recipe on the Big Fat Baker website. I used 3 lemons and 1 lime in my version and it filled the 2 jars shown in the pic with a mini pot extra.
I used one whole jar for the Ice Cream and the second jar is being eaten on toast and will probably get finished with a batch of homemade scones.
I even whisked up a tray of meringues with the left over egg whites which are now in the freezer along with a pot full of blackberries from a blackberry picking trip yesterday. I found a Berry Eton Mess recipe on the Good Food Channel site so I think I’ll try that out – I liked the idea of having a combination of greek yoghurt with the cream.
The Lemon Curd Ice Cream is just the right balance of tartness and creaminess and not too sweet to be a perfect match for the rich chocolate cake. It was rich in that 3 x 100g bars of 70% cocoa dark chocolate kind of a way! Oops & Yum at the same time! 🙂