A winning combination

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I thought I might have to call for a ‘rest day’ in my week-long LRC Challenge after having to whip Master 3½ off to the hospital overnight. Nothing major thankfully, just a bout of croup. Twas a bad night’s sleep for all of us and the thought of making something in the kitchen when we finally got home mid-afternoon today felt a little dangerous.

(An aside, as you can see, the little guy has bounced back and was very happy to finish the contents of a bottle of milk the old-fashioned way.)

What could I make with little effort that was interesting and excited me? I had Lewis Road cream in the fridge, some home-made lemon curd (watch this space for the surprising ingredients in that) and loads of eggs. When do cream, eggs and lemon not work? There must be something easy I can do with them.

Boom. Ice cream. Husband had purchased a budget brand ice cream maker in a $10 sale. I’d been meaning to use it for months and had it sitting in the freezer waiting. Might I say at this point, there’s a reason it was $10! Never mind, I soldiered on.

Take 150ml of LRC cream and whisk until soft peaks. Pop into the fridge. Measure 50g caster sugar and 150g lemon curd – separately – and set both aside .

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Beat 1 Tbsp of the sugar and three egg yolks until nice and thick – I use Kenny (my Kenwood) for this. As you are beating the eggs, put the rest of the sugar, together with 75ml of water into a small pot. Dissolve the sugar over low heat, then simmer the mixture for a couple of minutes. Take off the heat for a minute, then drizzle in a steady stream into the egg mixture. Continue to beat the eggs for about five minutes until the mixture has cooled down.

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Fold through the whipped cream and lemon curd. Cover and pop the mixture in the fridge for about 30 minutes.

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Put the mixture into an ice cream machine and follow manufacturer instructions. Unless, you have our ice cream machine. To be fair to it, it did churn but the result was average. I ended up transferring the mixture, in a covered container, to the freezer for a few hours. Every half hour, I broke up the crystals, quickly, with a fork then popped it back into the freezer. You do this until you get the desired consistency.

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As you can see, an impressive result. One day we’ll have sensory computers so you’ll be able to taste how good it is. In the meantime, you’ll have to take my word for it. This ice cream was particularly creamy and satisfying. And, I’m not usually a big ice cream person – give me anchovies any day. I could be swayed if all results were this good – mind you, great ingredients to start with (thanks neighbour Chris for the lemons). Note that my version could have done with a little more freezing, but after last night, I need to get to bed so can’t wait any longer! And, remember, that this type of ice cream will generally melt more quickly than the store-bought stuff.

There you have it, day four of the challenge and we made it. Just. The ice cream machine on the other hand is unlikely to make it to the cupboard. In this case, we got what we paid for!

The beauty of ice cream is that you can do it without machines. Nice and old-fashioned, a bit like the cream.

I will post my (well, technically it is not ‘my’) recipe for the curd. Until then, use the new Anathoth curd – it’s perfect for this.

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Go on, give it a go for a weekend treat. It makes a beaut sandwich with the shortbread from Day Two.

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