Yoghurt and Lemon Curd Ice

This delicious "frogurt" is a simple invention born of necessity!   I had a cow's milk allergic friend to stay, and wanted to give her the chance to have a delicious pudding, so it is made with goats' yoghurt.  I served it to everybody, not telling them what it was made with.   It was so delicious, I then made it with my own lemon curd instead of commercial curd, but as that contains butter, it was no longer dairy-free.  It is still a much nicer mixture than cow's yoghurt, and lower in fat than cream.  This quantity will make just over a pint.

Yoghurt and Lemon Curd Ice

1 pint/500ml tub of Goats’ milk yoghurt (or sheeps’ milk)

about 3oz/75g sugar (to taste)

3 or 4 tbsp lemon curd (find no-dairy lemon curd if necessary)

Mix all the ingredients together and put into an ice cream maker.  Churn until thick.   You can make it without the lemon curd, just as plain "frogurt" but make sure that it tastes sweet before you churn it – freezing makes the sugar lose its intensity.   This takes about 30-40 minutes in an ice cream maker.