INGREDIENTS
- 130g caster sugar (powdered sugar)
-
200ml milk
- Zest and juice of 3 large lemons
- 1/2 cup lemon curd
- Almond tuiles, to serve
- Red-wine poached cherries, to serve
- Extra lemon zest, to garnish
3 STEPS
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Place sugar in a pan with 150ml water and stir over low heat for 1-2 minutes to dissolve sugar. Increase the heat to medium-low and simmer for 2-3 minutes. Set aside and allow to cool.
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Whisk together the milk and yogurt in a bowl. Add cooled syrup, lemon zest and juice, and the lemon curd, then whisk until well combined. Pour the mixture into a shallow container and freeze until frozen at the edges. Remove from the freezer and beat with electric beaters. Pour back into the container and refreeze. Repeat process 2 or 3 times, then freeze for 4 hours or until firm. (Alternatively use an ice cream machine following manufacturer’s directions.)
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To serve, fill the tuiles with scoops of ice cream and garnish with extra zest. Serve immediately with cherries on the side. Decorate with leaves if desired.
