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.

 Email This Post To A Friend

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.

1. Whip the cream until it just holds the trail of the whisk.
2. 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.