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Sunday, 17 November 2013

Lemon Curd and Coconut Ice Cream




I used some Anathoth Farm lemon curd and some coconut cream to create these luscious little pots of ice cream. The lemon flavour is the strongest. The coconut cream adds a subtle tropical note.

Serves 4

Ingredients:

3/4 cup of chilled coconut cream
1/2 cup of Anathoth Farm lemon curd

Method:

Beat the coconut cream for 1 minute.
Beat in the lemon curd.
Pour into four tiny pots or ramekins.
Freeze for about 6 hours or until it sets to a firm ice cream consistency.
Garnish with sprigs of mint. 

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