Where did this recipe come from?
Many years ago, I remember a short-lived craze for making lemon curd ice cream. It was the time when crème fraîche started arriving in the shops, and you simply folded it together with sugar and lemon curd and froze it. I also recall a frozen dessert invented for a (now-forgotten) royal wedding, based on meringues and cream. This is a fine balance between the two – a truly elegant confection that delivers far more than you’d expect from the simple ingredients or the effort involved.