Title: Lemon Curd Ice Cream with Ruby Red Fruit Parcels
Categories: Food networ, Food3
Yield: 6 servings

---------------------------------ICE CREAM---------------------------------
6 Egg yolks
Finely grated zest and juice
-of 3 lemons
200 g Caster sugar
170 g Unsalted butter; at room
; temperature, cut
; into small pieces
860 ml Greek yoghurt

---------------------------RUBY RED FRUIT PARCELS---------------------------
2 Nectarines; stoned
225 g Strawberries; hulled
225 g Raspberries
110 g Blueberries or seedless pink
-grapes
30 g Caster sugar
3 tb Ruby port
6 sm Spri rosemary

----------------------------------TO SERVE----------------------------------
220 ml Creme fraiche

Lemon Curd Ice Cream: Put the egg yolks, lemon zest and juice, sugar and
butter into a small saucepan. Put over a low heat and stir until the butter
has melted and the curd coats the back of the spoon.

Allow the lemon curd to cool, then stir in the yoghurt. Cover closely and
freeze.

Take the ice cream out of the freezer and put it into the refrigerator for
about 1 hour before serving.

NOTE: If time is very short you can use ready made lemon curd.

Ruby red fruit parcels: Preheat the oven to 240C/475F/gas8. Cut the
nectarines into chunks and mix with the remaining fruit.

Divide the fruit between 6x20cm squares of kitchen foil, sprinkle over the
sugar and port and put 1 sprig of rosemary on each.

Fold up the edges of the foil to form parcels and put on to a baking sheet.
Bake in the oven for 7 minutes.

Serve immediately with the ice cream.

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