So this post was supposed to have been shared with you a week ago, just before I went to Corfu with my Mum. As I'm pretty inept when it comes to blog related stuff I somehow managed not to publish it but just saved it - but here it is now long overdue! As if by magic, the weather in England has suddenly transformed into glorious sunshine, finally, so there really is no excuse not to make this refreshing ice cream now.
Made with my very own homemade lemon curd, this zesty ice cream is simple to make and does not require an ice cream maker (a very rare thing, or so all the recipe books I own would have you believe). This recipe is one of the first that I remember being taught to make when I was little, and it’s all thanks to my lovely Godmother Nickie. You could go the whole hog and make the meringue at home too, but I just stuck with the home made lemon curd. If you were going to sacrifice one, I suggest you go for shop bought meringue over shop bought curd, the meringue dissolves away in the cream anyway so its main function is the input of sugar to balance the acidity of all the lemon, but home made lemon curd is really worth the time and effort.
I’m afraid I forgot the exact quantities of my Godmother’s recipe, but found that Nigella’s gives the same results. I’ve linked the Not Quite Nigella blog version of the original Nigella recipe as it includes a microwave Lemon Curd for those blessed with a microwave and who are feeling a bit lazy.