Lemon Curd Ice Cream with Sweet Basil Dressing


serves: 6
1/2 cup (125 g) 4 oz granulated sugar
125 ml water
Peel and pith of 1 lemon, use the fruit in another recipe
2 tsp (10 g) 1/2 oz basil, finely chopped
325 g jar luxury lemon curd, reserve 2 tbsp for swirling
568 ml carton (1 pint) extra thick double cream (heavy cream)


1. Dissolve the sugar in the water slowly over a low heat.

2. Remove the skin with the pith from the lemon with a sharp knife and cut into a 1 cm dice. Blanch and refresh the lemon peel twice in boiling water then add to the sugar syrup.

3. Bring the syrup and lemon peel to the boil and simmer gently for about 20 minutes until the peel is soft to the point of a knife. Then remove the peel from the syrup and allow to cool.

4. Add the basil to the syrup and return to the heat and simmer. Remove from the heat and press through a small sieve then pour into a suitable serving jug.

5. To make the ice cream, combine the lemon curd and double cream and churn in an ice cream maker or place in a plastic box with a lid and freeze. If the ice cream has not been churned remove from the freezer and stirring occasionally to prevent ice crystals forming.

6. When the ice cream is nearly frozen, stir in the candied lemon peel and swirl through the reserved lemon curd

7. Line a 500 g loaf tin with cling film and spoon the ice cream into the tin.

8. Freeze until solid.

9. Remove from the freezer 10-15 minutes before serving. Using a hot knife cut into thick slices and serve with the sweet basil dressing.

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