Lemon Curd & Raspberry Ice Cream Loaf
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.
