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Lemon Curd & Raspberry Ice Cream Loaf

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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.

130Prep Time
10Serves
A little effort

Method

  1. Step 1:

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

  2. 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.

  3. 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. 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.

  5. Step 5:

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

  6. Step 6:

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

  7. Step 7:

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

  8. 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.

  9. Step 9:

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

  10. Step 10:

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

  11. Step 11:

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

  12. Step 12:

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

  13. 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

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