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Topic: yummy lemon ice cream easiest recipe ever!  (Read 3336 times)
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« Reply #10 on: November 18, 2005 07:07:35 AM »

to answer about the tartness, ive used different brands of yogurt and it has always turned out fine, my guess is that the lemon curd is so sweet it kind of cancels out the sourness of the yogurt.

as for stirring it, once ive put it in the freezer i just leave it alone, it stays creamy enough to scoop out ok.  make sure to use wholemilk yogurt though, i havent tried it with low fat but i think that would probably freeze solid!
« Reply #11 on: November 19, 2005 05:35:17 AM »

sammyb - Try making homemade yogurt sometime. I did and it wasn't tart at all. I find that some brands are not so tart and others are just sour. It depends on the fat content (I think) and probably the amount of time it was left to ferment, if that's the right word.
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« Reply #12 on: November 20, 2005 09:55:26 PM »

ok I am officially a noodle. I looked in the fridge this morning searching out some breakfastables, and what it sitting half used in the fridge? a jar of product of scotland lemon curd! anyway so I decided to try out this lovely sounding recipe for myself. I get on craftster to check the details just to be sure. lo and behold it's down for maintainance . me being impatient cannot wait a few minutes, I remembered the ingredients  but the steps were a little foggy and out of some bizarre corner of my brain appeared "you must melt the ingredients together" step. of course no such step exists. we shall have to wait and see how this turns out Smiley

and he said unto the people of the hills and valleys " and all ye who eat brunch shall be damned to hell" and unto the people of the plains and seas "ditto"
« Reply #13 on: November 20, 2005 10:00:42 PM »

i am such a fan of lemon flavours and this recipe sounds so easy and simple, even for a cooking dummy like me
i can't wait to try to recipe and see how it turns out! i just hope i can find the lemon curd in my grocery store okay.
« Reply #14 on: November 21, 2005 01:11:17 PM »

killer threader, you decided to 'melt the ingredients together'Huh  hmmmm, could be interesting!  you never know, could add a whole new dimension to this recipe
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« Reply #15 on: November 21, 2005 02:22:14 PM »

For US craftsters, lemon curd can usually be found in the either the jelly/jam aisle or the "imported food" aisle of major grocery stores, or places like world market, etc. Or it's easy to make (and impresses people as gifts because it seems so gourmet and rare here.)

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

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« Reply #16 on: November 22, 2005 12:26:47 AM »

turned out really creamy so melting the stuff couldn't have hurt Smiley

and he said unto the people of the hills and valleys " and all ye who eat brunch shall be damned to hell" and unto the people of the plains and seas "ditto"
« Reply #17 on: November 28, 2005 11:07:24 AM »

It was delicious! I tried this last week. I blended the yogurt and the lemon curd in the blender first and froze it in a bowl. Yum. I might try adding a little cream next time. It had a sorbet-ish texture, which was good, but I want to see if I can make it creamier.
« Reply #18 on: December 24, 2005 10:23:37 AM »

hey i was wondering: is curd the same thing as yogurt? so could you use like lemon flavored yogurt if there's such a thing. i think i'm going to try that but as i dont have lemon curd with strabbery yogurt

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« Reply #19 on: January 05, 2006 04:30:51 PM »

This is brilliant!  Thanks for the recipe.  Cool Smiley Cheesy

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