Lemon/Orange Ice cream
Lemon Or Orange Ice Cream - MS Word document for downloading
I first came across this recipe in a Family Circle cook book. It suggested the freshly made Lemon Cream was mixed with halved grapes and used in between two layers of shortbread as a very decadent pudding. It looked very sophisticated! I decided to try it out on some guests. Unfortunately, I managed to break both of the shortbread layers. Pudding was looking like a complete disaster, so I served the grape cream on its’ own. I was astonished when it was a huge success, with people asking for the recipe.
Serves 4-6
Preparation time: 5 minutes
Freezing time: at least one hour, but it can be served immediately.
For the best flavour, use a really good quality lemon or orange curd. That usually means expensive and pale in colour!
This is such a versatile cream. Yes, it can be frozen, or used fresh. It can be used as a filling between cake layers, or on meringue nests or ginger baskets. It’s delicious with grapes mixed in, or on its own. Try it - you won’t be disappointed
Ingredients and Shopping List.
- 1 jar good quality orange or lemon curd
- 1 pint (570ml) double cream
Method.
- Whip the cream until it just holds the trail of the whisk.
- Gently fold in most of the curd, tasting regularly
to get the strength of flavour you want.
It is now ready to serve.
To freeze:
Tip into a plastic container and freeze until firm (about 1 hour).
P.S. If you are “new” to cooking, don’t freeze the grapes.
double cream, grapes, lemon curd
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