Lemon Curd Ice Cream

• 4 egg yolks
• 2 lemons, rind and juice
• 125 g caster sugar
• 110 g unsalted butter, at room temperature, cut into small pieces
• 570 ml natural yoghurt

1. Put the egg yolks, lemon rind nd juice, sugar and butter into a small saucepan.
2. Put over a gentle heat and stir until the butter has melted and the curd coats the back of the spoon.
3. Allow the curd to cool and then stir the yoghurt into it.
4. Cover closely and freeze.
5. Take the ice cream out of the freezer and put it in the refrigerator about an hour before serving.

egg yolks, lemons, caster sugar, unsalted butter, natural yoghurt

Taken from www.food.com/recipe/lemon-curd-ice-cream-431630 (may not work)