Lemon curd and raspberry ice cream loaf - recipe
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Prepare
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Serves
10 -
Skill
Medium
Ingredients
For the raspberry coulis
- 250 g Raspberries Plus additional for decoration
- 2 tbsp Icing sugar
For the raspberry ice cream
- 4 Egg(s) (free range)
- 100 g Unrefined golden caster sugar
- 300 ml Double cream
For the lemon curd ice cream
- 397 g Condensed milk
- 600 ml Double cream
- 3 tbsp Lemon curd
- 3 tsp Lemon extract
- Yellow food colouring
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1
Line a 2lb loaf tin with cling film, allowing an overhang to cover the top of the tin when wrapped.
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2
To make the lemon curd ice cream, put all of the ingredients in a large bowl. Add a drop or two of yellow food colouring if you want to achieve a deep yellow colour.
For this step you'll need:
- 397g Condensed milk
- 600ml Double cream
- 3 tbsp Lemon curd
- 3tsp Lemon extract
- Yellow food colouring
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3
Spoon into the loaf tin, filling it 2/3 full and put in the freezer to set until solid (approx. 4-5 hours).
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4
To make the coulis, place the raspberries along with the icing sugar in a medium pan and heat slowly over a medium heat until the raspberries begin to soften.
For this step you'll need:
- 250g Raspberries Plus additional for decoration
- 2 tbsp Icing sugar
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5
Pass the raspberries through a sieve collecting the juice in a medium bowl and allow to cool.
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6
To make the raspberry ice cream, separate the eggs and whisk the egg whites until stiff peaks form.
For this step you'll need:
- 4 Egg(s) (free range)
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7
Continue to whisk, gradually adding the caster sugar until the mix becomes glossy.
For this step you'll need:
- 100g Unrefined golden caster sugar
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8
In a separate bowl whisk the double cream to soft peaks, then gently fold the cream, egg yolks and raspberry coulis in with the egg whites until fully combined. Keep aside a small amount of coulis to decorate.
For this step you'll need:
- 600ml Double cream
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9
Pour the raspberry ice cream into the loaf tin on top of the frozen lemon curd ice cream.
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10
Wrap the cling film over the ice cream and place back in the freezer.
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11
Allow several hours for the ice cream to become solid (overnight if possible).
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12
To serve, remove from the tin and unwrap. Place on a serving plate with the raspberry ice cream at the bottom.
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13
Decorate with raspberries and drizzle with the remaining coulis.