Curd cream ice cream

Name: Curd cream ice cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 untreated lemons; 250 g Whipped cream; 1 kg Low-fat curd; 100 g Sugar; 1 can(s) (425 ml/ 250 g) Apricots; 125 g Raspberries; 25 g Meringue

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 untreated lemons
250 g Whipped cream
1 kg Low-fat curd
100 g Sugar
1 can(s) (425 ml/ 250 g) Apricots
125 g Raspberries
25 g Meringue

Directions

1
Wash the lemons thoroughly, grate the peel. Squeeze the juice. Whip cream until stiff. Mix quark, sugar, lemon juice and zest. Fold in the cream.
2
Pour the quark mixture into four freezer-compatible moulds, smooth it down and freeze overnight in the freezer. For the sauce puree apricots with juice. Select the raspberries and add to the sauce. Hold the ramekins briefly in hot water and turn them over. Arrange ice cream and sauce on four plates, sprinkle with crumbled meringue