Recipe of the Month for June, with Ann Murray
Summertime, and the living is easy...
THESE famous words from the opera Porgy and Bess seem to sum up what summertime recipes should be – nice and easy.
So, to this end, my recipe for June is supremely easy and delicious.
You can put it together in five minutes, you don’t need a specialist ice cream maker: just pop it in the freezer overnight and you’ll have a luscious ice cream to impress your friends and family.
Eat within a month for the very best flavour.
If you’ve been really switched, on you’ll have saved last month’s recipe for making your own lemon curd. Failing that, use Duchy Originals or Waitrose Number 1 Lemon Curd.
Serve with the first of the English strawberries and a crunchy biscuit. A Summer dessert doesn’t get much easier or delicious than that!
Lemon Curd Ice Cream
Makes 1 litre
Best quality lemon curd (homemade or Duchy Original) – 1 x 312g jar.
Natural or Greek yoghurt – 500ml.
Whipping cream – 284ml.
Here’s what you do:
1. Put the curd into a bowl, then gradually beat in the yoghurt, then the cream, to make a smooth creamy mixture.
2. Pour mixture into plastic container and freeze until firm. (This takes several hours.)
NB: The ice cream freezes very hard, so remember to remove it from the freezer and leave for 30-45 mins at room temperature or one hour in the fridge before you want to serve it.