Who knew there were so many ways to enjoy lemon curd? Aside from the obvious – slathering it on toast… or eating it by the spoonful… there was that Lemon Lamington Layer Cake, and now this – Lemon Curd Frozen Yoghurt. I have yet another recipe up my sleeve, but will leave that until winter when lemons are cheap and it’s cool enough to turn on the oven. For now, something to enjoy while the weather’s hot. Ice cream seems to fit the bill, and with half a pot of curd leftover from making cake, I had just the excuse I needed!
First things first; make the lemon curd. I used a tried and true recipe by Genius Kitchen, and coloured it using powdered saffron. If you can eat eggs, you might like to try another recipe, or even use store-bought. Chill until required. For the no-churn ice cream base, you will need three things: sweetened condensed milk, yoghurt and cream. For a non-dairy version, we will be using sweet condensed coconut milk, non-dairy yoghurt and some type of whip-able product resembling cream.
Sweetened condensed coconut milk in a can is the cheat’s way to all things awesome. Mix it through some non-dairy yoghurt (I used coconut, but there is also soy and now almond yoghurt on the market) to form the base. According to Delicious, “… using condensed milk and yogurt to make the ice cream means it can be frozen without churning, or without the need to take the container out of the freezer and stir (a technique that, with most ice cream recipes, removes ice crystals as the mixture freezes).”
The next step is fraught with controversy (don’t be alarmed; it’s merely trivial). Some bloggers swear that you can whip chilled coconut cream. I’m not convinced; I have had only marginal success. What I do recommend is that you chill at least two cans, just in case one is a dud. Be aware that coconut cream will never whip up like your thickened dairy cream. But it will whip a little; this is all we can hope for. If you want a really convincing whipped non-dairy cream, I would suggest going for a product like rice whip or soy whip.
Once the cream is combined with the condensed milk and yoghurt, all that is left to be done is to layer and swirl it through with your lemon curd in a freeze-able container (a metal loaf tin works well). Cover and freeze for 6 to 8 hours or until solid. Scoop and enjoy!
Lemon Curd Frozen Yoghurt {vegan, GF}
A creamy coconut ice cream provides the perfect contrast to some lip-smacking lemony goodness!
Makes approx. 1 litre
Ingredients
250ml unsweetened coconut (or other, non-dairy) yoghurt
300ml sweet condensed coconut milk
270ml can coconut cream, chilled
1 to 1 ½ cups vegan lemon curd
Method
A week before, place 2 cans of coconut cream in refrigerator.
The day before, place mixing bowl and beaters in the fridge to chill.
Whisk the condensed milk and yogurt in a mixing bowl using an electric hand mixer until thick and smooth.
In a separate mixing bowl, whip one can of chilled (solid) coconut cream to soft, pillowy peaks (or as close as you can get it). Gradually fold into the yoghurt mix using a balloon whisk until everything is well combined.
Carefully spoon 1/2 the whipped cream mixture into a loaf pan. Top with several dollops of Lemon Curd and gently swirl with a knife. Give it a taste and add more Lemon Curd as desired. Spoon the rest of the whipped cream mixture into the loaf pan and top with several dollops of the Lemon Curd. Once again, swirl the Lemon Curd into the ice cream. Give it a taste and add more Lemon Curd as desired. Cover with plastic wrap and place in freezer 6 to 8 hours or overnight until solid. Serve and enjoy!
Before serving the frozen yoghurt, remove the container from the freezer and allow to soften for 15-20 minutes.
Notes
Using condensed milk and yogurt to make the ice cream means it can be frozen without churning, or without the need to take the container out of the freezer and stir (a technique that, with most ice cream recipes, removes ice crystals as the mixture freezes). For best results, use the thinner natural yogurt rather than the thicker, strained style.
Adapted from Delicious