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