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    Lemon Curd Ice Cream Drizzled with Honey

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    Lemon Curd Ice Cream Drizzled with Honey

    This irresistible ice cream is a luxurious combination of fresh lemons, honey and buttery lemon curd – and it's simple to make, too.

    • Preparation time: 15 minutes, plus 4-5 hours freezing
    • Total time: 15 minutes, plus 4-5 hours freezing 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Makes: 8 cornets

    Ingredients

    • 1 unwaxed lemon
    • 284ml pot Waitrose Double Cream
    • 3 tbsp Waitrose Pure Clear Honey
    • ½ x 500g pot Waitrose Natural Bio Wholemilk Yogurt
    • ½ x 325g jar Waitrose Luxury Lemon Curd
    • 8 Askeys St Louis Waffle Cones

    Method

    1. Finely grate the zest and squeeze the juice from the lemon. Reserve a little of the zest for decoration.
    2. Very lightly whip the cream with an electric or hand whisk until it is just starting to thicken but has not yet formed into stiff peaks. Using a metal spoon, fold in the lemon zest and juice, honey and yogurt. Gradually fold in the lemon curd then pour into a 1 litre freezerproof tub with lid.
    3. Place in the freezer for 4-5 hours until fully frozen. Remove every hour or so to stir with a fork, making sure the more frozen edges are mixed in. If making in advance, take out of the freezer and place in the fridge for 15-20 minutes to soften slightly before serving.
    4. Use a scoop to place the ice cream in the cones. Drizzle with a little extra honey and decorate with the reserved lemon zest.

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    Cook's tips

    Try stirring other ingredients into the ice cream before freezing, such as crushed meringue or Cadbury Highlights Honeycomb Nibbles.

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    5 stars