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The other day, DB fancied making some more ice cream. We have already made and eaten two small batches but he wanted to try Mary Berry's No Churn Ice Cream, the recipe for which can be found here
We decided to make the basic version and stir in 3 tablespoons of lemon curd into the egg yolk part. Here it is, 1 1/2 tubs worth:
We have also tasted the ice cream. It has a wonderful texture, tastes very good and we will definitely make ice cream this way more often (saves getting the ice cream maker out!).