Recipe for Lemon Curd Ice Cream with Ruby Red Fruit Parcels 
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Yield:
6 servings
Ingredients:
Amount Ingredient
ICE CREAM ----------------
6 x Egg yolks
Finely grated zest and juice of 3 lemons
200 gm Caster sugar
170 gm Unsalted butter, at room temperature, cut into small pieces
860 ml Greek yoghurt
----------------- RUBY RED FRUIT PARCELS ----------------
2 x Nectarines, stoned
225 gm Strawberries, hulled
225 gm Raspberries
110 gm Blueberries or seedless pink grapes
30 gm Caster sugar
3 tbl Ruby port
6 sm Spri rosemary
----------------- TO SERVE ----------------
Instructions:
Instructions: Lemon Curd Ice Cream: Put the egg yolks, lemon zest and juice, sugar and butter into a small saucepan. Put over a low heat and stir until the butter has melted and the curd coats the back of the spoon.

Allow the lemon curd to cool, then stir in the yoghurt. Cover closely and freeze.

Take the ice cream out of the freezer and put it into the refrigerator for about 1 hour before serving.

NOTE: If time is very short you can use ready made lemon curd.

Ruby red fruit parcels: Preheat the oven to 240C/475F/gas8. Cut the nectarines into chunks and mix with the remaining fruit.

Divide the fruit between 6x20cm squares of kitchen foil, sprinkle over the sugar and port and put 1 sprig of rosemary on each.

Fold up the edges of the foil to form parcels and put on to a baking sheet.

Bake in the oven for 7 minutes.

Serve immediately with the ice cream.

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