Easy lemon ice cream

No-churn lemon ice cream – the perfect dinner party saviour! This recipe defies most of the laws of ice cream making and it does not need churning, turning, or a fancy ice cream maker. It’s basically the easiest recipe in the world and yet equally one of the most delicious. It’s outrageously creamy. And seriously zingy. I’ve pinched it off my soon to be mother-in-law (thanks Mary Ann!) and it’s changed my life. It’s three simple steps of whip, fold, and freeze. Goodbye dinner party dessert stress, hello tasty.

For enough ice cream for four people you need:

• 300ml whipping cream
• 300g Greek yoghurt
• 300g the best quality lemon curd you can find (I recommend homemade, naturally)

1. Whip the cream until soft and fluffy, but be careful to avoid overwhipping. You want clouds of delicious cream, not that sad stodgy stuff that come from overly zealous beating.
2. Beat together the lemon curd and Greek yoghurt until smooth in a separate bowl.
3. Fold into the cream.
4. Carefully transfer into a freezer friendly box with a lid.
5. Freeze.
6. Get the ice cream out 15-20 mins before you want to scoop it.
7. Scoop and scoff. Serve with a decorative biscuit or something fancy if you’re hosting friends.

Enjoy!