Lemon curd ice cream

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 16
  • 2 untreated lemons
  • 750 g Edible quark (20 % fat)
  • 200 g Whipped cream
  • 75 g Sugar
  • 1 can(s) (425 ml) Apricots
  • 1 package (50 g; 16 pieces) Waffle cup
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Freeze the cooling element of the ice cream machine for about 18 hours. Wash the lemons thoroughly, finely grate the peel. Squeeze the juice and measure 100 ml of juice. Mix quark, cream, sugar, lemon juice and zest.

  2. 2

    Switch on the ice-cream maker and add the curd mixture while the stirring arm is rotating. Let it stir for 15-20 minutes. In the meantime drain and puree the apricots. Rinse a mould (approx. 20 x 20 cm) with cold water.

  3. 3

    Lay out smoothly with foil. Add the apricot puree to the ice cream maker at the very end and mix only briefly with the quark mixture to create apricot streaks. Pour the ice cream mixture into the prepared mould and freeze for at least 2 hours.

  4. 4

    Remove ice from the freezer about 30 minutes before serving. Turn out the ice from the mould using the foil. Cut into cubes of about 5 cm. Arrange one cube each in a wafer cup.

Nutrition Facts

KCAL
140 kcal
CARBS
11 g
FATS
7 g
PROTEINS
6 g

Categories & Tags

DessertexoticIce Cream