Lightened with tangy yoghurt and rippled with pockets of blueberry and lemon, these are easy to make – and even easier to eat!
1 Put the blueberries in a small saucepan with the sugar and lemon juice. Cook over a medium heat, stirring occasionally until the berries break down and the juices form a thick syrup – this will take about 15 min. Set aside to cool. 2 Mix together the yoghurt, condensed milk and vanilla in a large bowl. In another bowl, whisk the cream to firm peaks, 3 Spread half the ice-cream mixture in the prepared tin. Dollop over half the cooled compote and half the lemon curd. Swirl to marble, then top with the remaining ice- cream mixture, compote and curd, and swirl again. Cover the top with baking paper and freeze for at least 6 hrs or overnight. 4 Once frozen, peel off the baking paper and arrange the wafers over the ice cream. Turn out onto a chopping board and peel away the other piece of baking paper. Sandwich with the remaining wafers and cut into rectangles, trimming any excess. Return to the freezer to firm before serving.
Ingredients
Instructions
then fold into the yoghurt mixture in a few goes until well combined.
