for 8 person

Lemon curd

3	lemons, all of the juice (yields approx. 75 ml)
80 g	sugar
100 g	butter, cut into pieces
4	fresh eggs
1 pinch	salt

Ice cream

750 g	plain cottage cheese
2 tbsp	sugar
100 g	butter biscuit, coarsely crushed
50 g	almonds, roasted, coarsely chopped

To serve

20 g	butter biscuit, coarsely crushed

How it's done

Lemon curd

In a pan, whisk the lemon juice with all the other ingredients up to and including the salt. Bring to just below the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk briefly. Pass the curd through a sieve and into a bowl, leave to cool, then cover and chill for approx. 60 mins.

Ice cream

Place the cottage cheese and sugar in a measuring cup, puree, pour into a stainless steel bowl. Add the biscuits and almonds, mix. Cover and freeze the mixture for approx. 2 hrs. Freeze the mixture for a further 2 hrs., stirring approx. twice with a whisk.

To serve

Remove the ice cream from the freezer, let it stand for approx. 10 mins., shape into balls using an ice cream scoop, serve. Top with the biscuits and the reserved curd.

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