Lemon Pavlova Ice Cream

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  • Gluten Free Recipe
  • Vegetarian Recipe

Serves: 8

Preparation time: 20 minutes
Chilling time: 30 minutes

INGREDIENTS

METHOD

WITH ICE CREAM MAKER:
  1. 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 it is thick and resembles soft serve ice cream. Add crushed meringues and churn for another minute for the meringues to blend in well.
  2. Line a 16cm round cake tin with baking paper and pour the ice cream in. Freeze for another 30 minutes.
  3. Serve with your favourite pavlova-style toppings such as fresh strawberries.
  4. If you prefer individual servings, simply freeze the ice cream in a freezer-safe container and serve into cups or cones.
WITHOUT ICE CREAM MAKER:
  1. In a large bowl whisk cream until soft peaks form. Add yoghurt and Lemon Curd and fold through gently.
  2. Line a 16cm round cake tin lined with baking paper and pour in the cream mixture. 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 with your favourite pavlova-style toppings such as fresh strawberries.
  4. If you prefer individual servings, simply freeze the ice cream in a freezer-safe container and serve into cups or cones.
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