Lemon Curd & Raspberry Ice Cream Loaf

Method

1. Line a 2lb loaf tin with cling film, allowing an overhang to cover the top of the tin when wrapped.

2. To make the lemon curd ice cream, put all of the ingredients in a large bowl. Add a drop or two of yellow food colouring if you want to achieve a deep yellow colour.

3. Spoon into the loaf tin, filling it 2/3 full and put in the freezer to set until solid (approx. 4-5 hours).

4. To make the coulis, place the raspberries along with the icing sugar in a medium pan and heat slowly over a medium heat until the raspberries begin to soften.

5. Pass the raspberries through a sieve collecting the juice in a medium bowl and allow to cool.

6. To make the raspberry ice cream, separate the eggs and whisk the egg whites until stiff peaks form.

7. Continue to whisk, gradually adding the caster sugar until the mix becomes glossy.

8. In a separate bowl whisk the double cream to soft peaks, then gently fold the cream, egg yolks and raspberry coulis in with the egg whites until fully combined. Keep aside a small amount of coulis to decorate.

9. Pour the raspberry ice cream into the loaf tin on top of the frozen lemon curd ice cream.

10. Wrap the cling film over the ice cream and place back in the freezer.

11. Allow several hours for the ice cream to become solid (overnight if possible).

12. To serve, remove from the tin and unwrap. Place on a serving plate with the raspberry ice cream at the bottom.

13. Decorate with raspberries and drizzle with the remaining coulis.