These ice-creams do not need to be beaten during freezing, and can be served straight from the freezer.
To taste at its best, home produced ice-cream should be consumed within a couple of days, because it does not contain additives that prolong its shelf life.
INGREDIENTS :-
500 ml (1 pt) double cream
375 g (12 oz) jar lemon curd
Use home-made lemon curd, or buy lemon curd that has butter, lemons, sugar and eggs as the ingredients.
METHOD :-
In a large clean mixing bowl, whip the cream until just stiff.
Tip the lemon curd into the cream and stir until thoroughly blended together.
Place in a clean plastic container and freeze.
INGREDIENTS :-
375 g (12 oz) jar marmalade - any flavour
300 ml (10 fl oz) double cream - whipped until stiff
Use home-made marmalade, or buy marmalade with a high proportion of fruit to sugar.
METHOD :-
Tip the marmalade into a large bowl and cut up the peel with scissors into 0.5 cm (¼") lengths.
Beat with a wooden spoon to remove lumps.
Fold in the whipped cream until thoroughly blended together.
Place in a clean plastic container and freeze.