Lemon Curd Ice Cream With Ruby Red Fruit Parcels

From His possession of this “mind,” and in indescribable generosity He looked at the things of others, and descended with His splendor eclipsed – appeared not as a God in glory, but clothed in flesh; not in royal robes, but in the dress of a village youth; not as Deity in fire, but a man in tears; not in a palace, but in a manger; not with a thunderbolt in His hand, but with the hatchet and hammer of a Galilean mechanic.

John Eadie

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Greek	Food networ, Food3	6	Servings

INGREDIENTS

6		Egg yolks
		Finely grated zest and juice
		of 3 lemons
200	g	Caster sugar
170	g	Unsalted butter, at room
		temperature cut
		into small pieces
860		Greek yoghurt
2		Nectarines, stoned
225	g	Strawberries, hulled
225	g	Raspberries
110	g	Blueberries or seedless pink
		grapes
30	g	Caster sugar
3	T	Ruby port
6		Spri rosemary
220		Creme fraiche

INSTRUCTIONS

Lemon Curd Ice Cream: Put the egg yolks, lemon zest and juice, sugar
and butter into a small saucepan. Put over a low heat and stir until
the butter has melted and the curd coats the back of the spoon.  Allow
the lemon curd to cool, then stir in the yoghurt. Cover closely  and
freeze.  Take the ice cream out of the freezer and put it into the
refrigerator for about 1 hour before serving.  NOTE: If time is very
short you can use ready made lemon curd.  Ruby red fruit parcels:
Preheat the oven to 240C/475F/gas8. Cut the  nectarines into chunks and
mix with the remaining fruit.  Divide the fruit between 6x20cm squares
of kitchen foil, sprinkle  over the sugar and port and put 1 sprig of
rosemary on each.  Fold up the edges of the foil to form parcels and
put on to a baking  sheet. Bake in the oven for 7 minutes.  Serve
immediately with the ice cream.  DISCLAIMERÂ© Copyright 1996 - SelecTV
Cable Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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