Lemon Curd Ice Cream

Whisk the double cream to the soft peak stage, and carefuly fold in the TOTAL Greek Yoghurt and lemon curd. Continue whisking until you get full peaks. Transfer into a freeze-proof plastic container of equal depth (ie not a bowl), cover and freeze for a minimum of 2 hours. If making more than 2 hours ahead, remove the ice cream from the freezer 30 minutes before serving and leave in the fridge to soften slightly. Serve decorated with mint leaves and candied lemon.

Tip: This can be made with orange curd and is a delicious treat for all the family. Consume the ice cream within 7 days.