Delicious lemon curd and raspberry ice cream made from scratch. Sandwiched between two Viennese whirl biscuits and dipped in freeze-dried raspberries it makes the perfect summer snack!
Ingredients
450ml double cream
150ml full fat milk
300g condensed milk
300g raspberries
Zest & juice of 1 lemon
1 tbsp raspberry jam
3 tbsp lemon curd
Viennese whirl biscuits
Freeze-dried raspberries
Method
- Whisk together the double cream, condensed milk, vanilla and milk. Cover with cling film and leave in the fridge overnight - Pour the mixture into the ice cream and gelato professional and mix for 40 minutes - 5 minutes before the end, add in the raspberry jam, fresh raspberries and mix
Once complete, add the ice cream into a tub and swirl in the lemon curd and freeze dried strawberries
- Freeze for 20-30 minutes to ensure the ice cream is firm enough to assemble the sandwiches
- Scoop the ice cream and sandwich in-between two viennese whirl biscuits
- Dip one side of the ice cream sandwich into freeze-dried raspberries to decorate
- Enjoy!
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