Saturday, 4 September 2010


Patience required... I'm making ice-cream by hand i.e. using the freezer and mashing it about rather than an ice-cream maker which would get used once a year and gather dust and take up space in between.

Simple recipe (makes 9 100g servings):-

Nutrition Data Per Serving
Calories (kcal)236
Carbohydrate (g)18.8
Protein (g)4.8
Fat (g)15.7

  • 250g good lemon curd (Duchy Originals works well)
  • 150ml double cream, lightly whipped
  • 500g TOTAL Greek Yoghurt
Whisk together the yoghurt and lemon curd in a bowl, then whisk in the double cream (already lightly whipped).  Transfer into a freezable container and pop into the freezer for a total of 5-6 hours.  Remove from the freezer every 1.5-2 hours and whisk with a hand or electric whisk then return to the freezer.  Then leave in the freezer until required.

When serving, transfer into the fridge 15-30 minutes beforehand, to allow it to soften a little.

And it really is that simple.  Unless you manage to throw a large pot of yoghurt all over the kitchen; floor, door, walls, fridge, cupboards, mat, dishwasher, sink, arm, legs, belly, chest and eyes...  Not that I just did that with the remaining large pot of TOTAL 0%  *cough*


  1. Sounds fabulous. I do love a good lemon curd.

  2. Sounds gorgeous, I'm going to try making some strawberry frozen yoghurt at some point. You have given me a huge craving for my grandmas home made lemon curd!

  3. You've got that right with the ice cream maker. Bought it last year and used it on each of the next two days. Not even sure where it is now.