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Ice cream loaf with one slice removed and topped with strawberry coulis and a couple of strawberries.

Lemon curd and raspberry ice cream loaf

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3.333 stars based on 15 ratings

This refreshingly zesty ice cream is a great dessert to be served at summer bbq’s 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.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:medium

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Ingredients

For the raspberry coulis

  • 250g 8⅞ oz Raspberries Plus additional for decoration
  • 2tbsp 2tbsp Icing sugar (we use Silver Spoon)

For the raspberry ice cream

  • 4 4 Egg(s) (free range)
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 300ml 10⅛ fl oz Double cream

For the lemon curd ice cream

  • 397g 14 oz Condensed milk
  • 600ml 20⅜ fl oz Double cream
  • 3tbsp 3tbsp Lemon curd
  • 3tsp 3tsp Lemon extract (we use Nielsen-Massey) Lemon extract
  • Yellow food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line a 2lb loaf tin with cling film, allowing an overhang to cover the top of the tin when wrapped.

  2. Classic mode 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.

    Ingredients for this step

    • 397g 14 oz Condensed milk
    • 600ml 20⅜ fl oz Double cream
    • 3tbsp 3tbsp Lemon curd
    • 3tsp 3tsp Lemon extract (we use Nielsen-Massey) Lemon extract
    • Yellow food colouring
  3. Classic mode 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).

  4. Classic mode 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.

    Ingredients for this step

    • 250g 8⅞ oz Raspberries Plus additional for decoration
    • 2tbsp 2tbsp Icing sugar (we use Silver Spoon)
  5. Classic mode Step 5

    Pass the raspberries through a sieve collecting the juice in a medium bowl and allow to cool.

  6. Classic mode Step 6

    To make the raspberry ice cream, separate the eggs and whisk the egg whites until stiff peaks form.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
  7. Classic mode Step 7

    Continue to whisk, gradually adding the caster sugar until the mix becomes glossy.

    Ingredients for this step

  8. Classic mode 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.

    Ingredients for this step

    • 600ml 20⅜ fl oz Double cream
    • 4 4 Egg yolk(s) (free range)
  9. Classic mode Step 9

    Pour the raspberry ice cream into the loaf tin on top of the frozen lemon curd ice cream.

  10. Classic mode Step 10

    Wrap the cling film over the ice cream and place back in the freezer.

  11. Classic mode Step 11

    Allow several hours for the ice cream to become solid (overnight if possible).

  12. Classic mode Step 12

    To serve, remove from the tin and unwrap. Place on a serving plate with the raspberry ice cream at the bottom.

  13. Classic mode Step 13

    Decorate with raspberries and drizzle with the remaining coulis.