Lemon Curd Ice Cream



  • 6 heaped tablespoons Roots & Wings Organic Lemon Curd
  • 1 unwaxed organic lemon
  • 284ml (10 fl oz) organic double cream
  • 250g (9 oz ) natural yoghurt
  • 3 tablespoons honey
  • 3 large meringues


Zest the lemon and squeeze the juice from it. Set both aside.

Whip the cream to light peaks stage then fold the zest, juice, honey and yoghurt into the cream. Then fold in the lemon curd.

Crush the meringues and fold into the mix.

If you have an ice cream maker follow the manufacturers instructions. If not then pour the mix into a freezer tub and freeze for 4-5 hours.

Remove the ice cream from the freezer for 15-20 minutes before serving. Dot over a little lemon curd on each scoop of ice cream.