Lemon Curd Ice Cream


Ingredients

    300g FAGE Total 2%
    300ml double cream
    1 jar lemon curd

Instructions


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1.Whisk the double cream to soft peek then fold in the FAGE Total 2% yoghurt and lemon curd then continue whisking to full peak.
2.Transfer into a freeze proof plastic container of equal depth (ie not a bowl), cover and freeze for a minimum of 2 hours.
3.If making more than 2 hours ahead, remove the ice cream from the freezer 30 minutes before serving and leave in the fridge to soften slightly.