Fresh Lemon Curd
4oz Cornish Farm Dairy unsalted butter
4 lemons – preferably unwaxed
12oz Natures Garden caster sugar
6 medium eggs – Colin Carter free range
Melt the butter, then add the zest & juice of the lemons. Gradually stir in the caster sugar until dissolved, then slowly & thoroughly add the eggs stirring continuously over a low heat until thickened (about 10 mins). Sieve if you don’t like ‘bits’ then pour into 3 x 300ml sterilised jars. Allow to cool, then chill
For lemon curd ice cream
Whizz up 1 litre of Callestick Vanilla ice cream, until soft. Fold in a jar of lemon curd, then return to the freezer for 2-3 hours until firm.