First up today, the #icecream is on. And the mix tastes delicious!

It is inspired by a Nigel Slater recipe in A Cook's Book for Lemon Ice cream but I mixed it up somewhat. It has:

500ml whipping cream, soft whipped
300g lemon curd
250ml custard (store-bought)
120ml of the soft creamy top of a tub of yoghurt (I use Desi/Indian yoghurt)

Plus a blended up mix of juice of 1 lemon, mint leaves, lemon verbena leaves, makrut lime leaves, makrut lime zest, lemon zest, ripe cumquats (remove seeds but use skin and flesh), slug alcohol (I used dry vermouth as it was out on the cupboard for a risotto) - whizz this all up till it is blended nicely. The leaves need to be pulverised.

Mix all together.

Freeze in ice cream machine.

Place in freezer to solidify.

Eat.

(@koosli I wish I'd added a little salt, just a touch. Next time.)

#cookingAU #SummerAU #cooking #WhatIAmCooking #food #vegetarian #NigelSlater #ACooksBook #MyRecipes