Lemon and Tabasco Spiced Ice Cream

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
300ml whipping cream
1 tbsp Tabasco® Original Pepper Sauce
225g lemon curd
1 x 200g tub Greek yogurt
a little grated lemon zest and juice
225g of mixed summer fruits to serve, such as strawberries, raspberries, blueberries and redcurrants
Icing sugar for dusting
Tangy lemon curd and yoghurt combined with Tabasco® infused cream gives a glorious creamy taste followed by a subtle surprise! It will certainly leave everyone guessing what the secret ingredient is! This recipe can also be made in an ice cream machine.

Put the cream and Tabasco® into a saucepan, bring to the boil then immediately remove from the heat - leave to cool.

Mix together lemon curd and Greek yoghurt, add the cooled Tabasco® cream. Taste, and add a little extra grated lemon zest and juice if you want more of a ‘zing’!

Spoon the mixture into a shallow tray and freeze for 2 hours. Then stir the mixture with a fork and return to the freezer for a further 4 hours or until firm.

Pop the ice cream into the fridge for 30 minutes before you want to serve. Serve each portion with a generous helping of summer fruits.

Recipe courtesy of Tabasco®

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