Ingredients
- 250 gsmooth cream cheese, at room temperature
- 200 gStaffords Lemon Curd
- 300 greadymade custard, cold
- 125 mlthick plain Greek-style yoghurt
- 375 mlfresh cream, whipped
- 4fresh granadillas, halved (for the granadilla sauce)
- 100 gStaffords Lemon Curd (for the granadilla sauce)
- To servecrushed meringues (optional)
- To servefresh mango, sliced (optional)
Made with Staffords
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Method
Place the cream cheese and lemon curd in a mixing bowl and whisk until smooth.
Stir in the custard and yoghurt. Whisk the cream until soft peaks form and fold it into the lemon curd mixture.
Place the mixture in an ice cream machine and churn according to the manufacturer's instructions. Alternatively, place it in a freezer-proof container and freeze for 45 minutes. Remove, break up the ice crystals with a fork, mix well and return to the freezer. Repeat, then freeze until frozen.
For the granadilla sauce, scoop the seeds out of the granadilla halves into a small mixing bowl, mix to separate the seeds and stir in the lemon curd.
Ten minutes before serving, transfer the ice cream to the fridge.
Serve in scoops topped with the granadilla sauce, and some crushed meringues and fresh mango if desired.
