Ingredients
Gingernut & lemon curd ice cream
Jaffa ice cream
Method
Gingernut & lemon curd ice cream
1.The trick is to soften the ice cream so that the flavourings can be effectively folded through. The best way to do this is to leave the ice cream out for 15 minutes, then use a beater to make it smooth. While the ice cream is softening, smash the biscuits into small pieces (not crumbs). Stir the gingernuts and [lemon curd](https://www.foodtolove.co.nz/recipes/quick-lemon-curd-3223|target=”_blank”) into the ice cream, reserving some curd for the top. Transfer to a loaf tin and swirl over the remaining curd. Cover and refreeze.
Jaffa ice cream
2.In a bowl, soften the ice cream (see recipe above) before stirring through the Jaffas, chocolate and zest. Transfer to a loaf tin, cover, then refreeze the ice cream until required.
Your imagination can create all sorts of different flavours with this technique! Other favourites are: toasted and crushed hazelnuts with dark chocolate pieces; lime zest and toasted coconut; cherries and almond slivers; raspberry jam and toasted sourdough crumbs.
Note
