Ice-cream!

Patience required... I'm making ice-cream by hand i.e. using the freezer and mashing it about rather than an ice-cream maker which would get used once a year and gather dust and take up space in between.

Simple recipe (makes 9 100g servings):-

Nutrition Data Per Serving
Calories (kcal)	236
Carbohydrate (g)	18.8
Protein (g)	4.8
Fat (g)	15.7

• 250g good lemon curd (Duchy Originals works well)
• 150ml double cream, lightly whipped
• 500g TOTAL Greek Yoghurt

Whisk together the yoghurt and lemon curd in a bowl, then whisk in the double cream (already lightly whipped).  Transfer into a freezable container and pop into the freezer for a total of 5-6 hours.  Remove from the freezer every 1.5-2 hours and whisk with a hand or electric whisk then return to the freezer.  Then leave in the freezer until required.

When serving, transfer into the fridge 15-30 minutes beforehand, to allow it to soften a little.

And it really is that simple.  Unless you manage to throw a large pot of yoghurt all over the kitchen; floor, door, walls, fridge, cupboards, mat, dishwasher, sink, arm, legs, belly, chest and eyes...  Not that I just did that with the remaining large pot of TOTAL 0%  *cough*