Limoncello Ice Cream

Serves 4

A jar of BLACKFORDS lemon curd
500 ml pot Greek yoghurt
A couple of dessert spoons BLACKFORDS Limoncello

Put the lemon curd and yoghurt into a bowl and stir until well mixed. You could also mix them together lightly, which would give a ripple effect; either is good.

Pour into a freezer proof container and freeze until firm. This takes about 2-3 hours. For speedier results, freeze in individual containers – I use Duralex 150 ml glasses; you could also use ramekin dishes, or something similar.

Remove the ice cream from the freezer about 10-15 minutes before serving to allow it to thaw and soften slightly.

Serve with a few berries and extra Limoncello drizzled over, or a shot on the side – or both!