Title: Lemon Curd Ice Cream
Categories: Tessa's, Seasonal, Kitchen
Yield: 1 servings

4 tb Lemon curd
45 g Caster sugar
300 ml Double cream
4 Free range eggs
100 g Icing sugar

Whisk cream in a large bowl to a soft floppy consistency. Separate eggs and
stir in yolks.

Whisk egg whites until stiff in another bowl, then whisk in icing sugar to
make a meringue.

Fold lemon curd into cream mixture. Using a balloon whisk fold meringue
into cream mixture. Always add lighter mixture to heavier - that way you do
not break down volume.

Pour into shallow freezer container and freeze until set. The mixture will
not require whisking or stirring during freezing.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.