Lemon Curd Yoghurt Ice Cream
This blog is donated to LiveSTRONG With A Taste Of Yellow. LiveSTRONG With A Taste Of Yellow has been established to raise awareness of cancer issues world wide. It is a way for all food and wine bloggers to share their stories. The happy and the sad, the struggles and the triumphs. For the past three years, Barbara of winoandfoodies has gathered food bloggers around the world to create a yellow dish in support of the Lance Armstrong Foundation to raise cancer awareness.
Although we have several months to go till it is summer again here in New Zealand we have just had a glorious week with blue skies and sunshine. It turned my thought to summertime and ice cream and within that split second it went from thought to action was my ice cream maker bowl was in the freezer compartment in preparation. I still have oodles of lemon curd in jars and I had just made a batch of Greek yoghurt the night before so what better ingredients to create a summer dessert, albeit still winter in NZ but there is no harm in encouraging the summer to approach earlier! I only prayed that the weather would hold long enough to get it made and eaten, I couldn’t imagine consuming it if our temperatures dropped back down to 4 degrees again!
I’ve not made ice cream from yoghurt before, and I’m not sure it is officially classed as ice cream since it is not made with a custard base, but what the heck. The end result was delicious, very citrusy, tart and light on the palette, I am converted to yoghurt ice cream and feel a little more virtuous since I made low fat Greek yoghurt!
- 600ml low fat Greek yoghurt (or regular of course!)
- 6 dessert spoons lemon curd (approx 1 small jar)
- zest of one small lemon
- Whisk together the lemon curd, zest and yoghurt.
- Add to ice making machine and prepare as per manufacturers instructions.
- Remove from machine once done and eat! How easy is that? Oh how I love my ice cream maker!