Monday, 12 August 2013

Lemon ripple ice cream!

Well as it's still summer and the weather's feeling glorious we really wanted to post another ice cream recipe! Not that I need much convincing but I have to say that I'd never thought that I would make my own ice cream with such diligence!
The idea of having an ice cream maker at first made me think that it would become just another gadget sitting in the back of the cupboard... but far from it.
By having a little machine it's made it possible to experiment -as well as follow a few recipes- and it has been so much fun making up my own flavours. And one of my all time favourite -apart from chocolate of course- is lemon!
 Lemon is one of those flavours that you either love or hate. It's divisive but what you can't get away from is the cleansing and refreshing quality of lemons especially after a hearty meal so... this is just the tonic after a big eat! Though of course you can eat it on it's own and skip the meal entirely!

For this recipe I've added yogurt to the cream (a 50/50 split) as I wanted it to be less fatty then others made with just full double cream but it's still smooth, rich and packed full of flavour.
You can't see it in the photo but there's a "vein" of lemon curd running through it and lots of zesty lemon which looks inviting and yummy! A jolly, bright, mellow yellow treat for all...

Ah Lemons... use the best quality ones you can find/afford. Preferably Sicilian lemons would have been used but these are run of the mill veg market fodder but the ice cream still tasted amazing! I'm going to try this recipe again when I visit my mum as she has an amazing organic lemon tree in the garden...

For this recipe you'll need:
An ice cream maker; fear not if you haven't got one you can slightly adapt it so it can go directly to the freezer! I'll add the directions as we go along...
zest and juice of 2 lemons
100g of icing sugar
300ml of double cream -for straight to the freezer use whipping cream-
300ml of honey Greek style yogurt
3 tbsp of lemon curd

The ice cream maker method:
In a large bowl which all the ingredients together. Add to your ice cream maker and leave to thicken. In mine it took circa 30 minutes but please refer to your maker's manual.
Right at the end add the curd just so it ripples but doesn't  mix in completely. Transfer to a freezer safe container.

The freezer method:Whisk the whipping cream until it forms soft peaks. Add the sugar, lemon zest and juice to the yogurt and mix well. Take a small amount of your yogurt mix and add to the whipped cream so it's incorporated. Now gently fold the remaining yogurt making sure not to knock out too much of the air from the whipped cream.
Add the curd and mix just so it ripples but doesn't  mix in completely. Transfer to a freezer safe container.
Leave for at least 4 hours to set. Remove a few minutes before serving.

It's also a great base for smoothies and shakes... add fresh berries and whiz to make a refreshing summer drink or spooned over home made meringues with a generous sprinkling of flaked toasted almonds for a gorgeous desert...

We'd love to know what you think and if you've tried this recipe let us know.
Share your ideas, tips or how you've adapted this recipe to create your own in the comment section below... we'd love to try your recipes too!!!

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