3 passionfruit, halved, pulp and seeds scooped out
sprigs of lemon balm, to garnish
Instructions
1
Line a 450g (1lb) loaf tin with clingfilm, overlapping the sides or a 450g (1lb) freezer proof container
2
Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm.
3
Spoon the mixture into either a loaf tin and cover with clingfilm or a container and cover with a lid and freeze for at least six hours.
4
If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. Or spoon in scoops from the container.
5
Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm.
With 120 all-new recipes, Mary’s Foolproof Dinners has everything you need to make delicious, fuss-free meals – whatever the occasion, Mary’s got you covered.