About the bake
This refreshingly zesty Lemon Curd and Raspberry Ice Cream Loaf is a great dessert to be served at summer BBQs or as a dinner party show stopper. For an added twist, why not insert wooden lollipops an inch apart before freezing and turn this into individual indulgent ice cream bars.
Method
Step 1:
Line a 2lb loaf tin with cling film, allowing an overhang to cover the top of the tin when wrapped.
Step 2:
To make the lemon curd ice cream, put all of the ingredients in a large bowl. Add a drop or two of yellow food colouring if you want to achieve a deep yellow colour.
Step 3:
Spoon into the loaf tin, filling it 2/3 full and put in the freezer to set until solid (approx. 4-5 hours).
Step 4:
To make the coulis, place the raspberries along with the icing sugar in a medium pan and heat slowly over a medium heat until the raspberries begin to soften.
Step 5:
Pass the raspberries through a sieve collecting the juice in a medium bowl and allow to cool.
Step 6:
To make the raspberry ice cream, separate the eggs and whisk the egg whites until stiff peaks form.
Step 7:
Continue to whisk, gradually adding the caster sugar until the mix becomes glossy.
Step 8:
In a separate bowl whisk the double cream to soft peaks, then gently fold the cream, egg yolks and raspberry coulis in with the egg whites until fully combined. Keep aside a small amount of coulis to decorate.
Step 9:
Pour the raspberry ice cream into the loaf tin on top of the frozen lemon curd ice cream.
Step 10:
Wrap the cling film over the ice cream and place back in the freezer.
Step 11:
Allow several hours for the ice cream to become solid (overnight if possible).
Step 12:
To serve, remove from the tin and unwrap. Place on a serving plate with the raspberry ice cream at the bottom.
Step 13:
Decorate with raspberries and drizzle with the remaining coulis.
Ingredients
For the raspberry coulis
- 250g Raspberries (plus additional for decoration)
- 2 tbsp Silver Spoon Icing Sugar
For the raspberry ice cream
- 4 Egg(s) (free range)
- 100g Billington's Unrefined Golden Caster Sugar
- 300ml Double cream
For the lemon curd ice cream
- 397g Condensed milk
- 600ml Double cream
- 3 tbsp Lemon curd
- 3 tsp Nielsen-Massey Lemon Extract
- Yellow food colouring
Utensils
- 2lb loaf tin
- Cling film
- Mixing bowl
- Saucepan
- Sieve
- Whisk
Nutritional Information
per 175g- 621cal Energy
- 48g Fat
- 29g of which Saturates
- 38g Carbohydrates
- 38g of which Sugars
- 7.5g Protein
- 0.24g Salt
We'd love a slice of advice.
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Ingredients
For the raspberry coulis
- 250g Raspberries (plus additional for decoration)
- 2 tbsp Silver Spoon Icing Sugar
For the raspberry ice cream
- 4 Egg(s) (free range)
- 100g Billington's Unrefined Golden Caster Sugar
- 300ml Double cream
For the lemon curd ice cream
- 397g Condensed milk
- 600ml Double cream
- 3 tbsp Lemon curd
- 3 tsp Nielsen-Massey Lemon Extract
- Yellow food colouring
Utensils
- 2lb loaf tin
- Cling film
- Mixing bowl
- Saucepan
- Sieve
- Whisk
Nutritional Information
per 175g- 621cal Energy
- 48g Fat
- 29g of which Saturates
- 38g Carbohydrates
- 38g of which Sugars
- 7.5g Protein
- 0.24g Salt