Lemon Meringue Ice Cream
600 g thickened cream
225 g greek yoghurt
320 g lemon curd
Juice & zest of two lemons
6 meringue nests
Whip cream until just stiff.
Fold in yoghurt. Add juice, curd & zest (in order),
& crumbed meringue nests. Stir gently.
Place into a shallow container to freeze. Cover.
Ripen in fridge before eating.
C/ Nigella Lawson (perhaps from How to Eat)
Cookies & Cream Ice Cream
600 ml thickened cream
Tin sweetened condensed milk
Packet of biscuits – chocolate ripple recommended
Beat together cream & milk in a mixer until thick & smooth
Smash up the biscuits roughly.
Stir biscuits into the cream mix.
Place in a lined container. Cover.
Freeze at least overnight.
Now in the post to the USA for some fellow swappers to enjoy. Only a week or so late... My next swap project is a bird stuffie. Looking forward to it as the recipient has a thing for scandinavian inspired object. Just my cup of tea.
No comments:
Post a Comment