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RECIPE-lemon-pavlova-ice-cream

Lemon Pavlova Ice Cream

For lovers of lemon curd, pavlova and ice-cream – you can have it all! The great thing about this recipe is that you can make it with or without an ice cream maker.

If you prefer individual servings, simply freeze the ice cream in a freezer-safe container and serve into cups or cones

RECIPE-lemon-pavlova-ice-cream

Ingredients

½ cup thickened cream
1 cup natural Greek yoghurt
½ cup Barker's New Zealand Lemon Curd
25g mini meringues, crushed

Instructions

1
USING AN ICE CREAM MAKER

In a large bowl whisk together cream, yoghurt and Lemon Curd. Pour into the (pre-frozen) bowl of your ice cream maker and churn for 10-15 minutes or until thickened and resembling the consistency of soft serve ice cream. Add crushed meringues and churn for another minute for the meringues to blend in well.

Transfer ice cream to a 16cm round cake tin lined with baking paper and freeze for another 30 minutes.
2
WITHOUT AN ICE CREAM MAKER

In a large bowl whisk cream until soft peaks form. Add yoghurt and Lemon Curd and fold gently through.

Transfer to a 16cm round cake tin lined with baking paper and freeze for 30 minutes. Add crushed meringues and mix well before smoothing the ice cream cake out and freezing again until set (at least 3 hours)
3
Serve the Pavlova Ice Cream with your favourite pavlova-style toppings such as fresh strawberries.

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