St Clements Drizzle Ice Cream

Serves 4

250ml whipping cream
2 tbsp. icing sugar
250ml natural Greek yogurt
1/2 jar My Secret Kitchen St Clements Cardamom Curd
Crystalline sugar to garnish


Whip the cream to soft peaks and then whisk in the icing sugar before folding in the Greek yogurt. Stir in the St Clements Curd reserving a tablespoon to add as a warm drizzle over the top. Place in a 1 litre container and place in the coldest part of the freezer to freeze. To serve, warm the remaining curd to drizzle over the top of the ice cream and sprinkle with the crystalline sugar (such as preserving sugar or cake decorating sprinkles).