Sufra Dayma: Lemon curd ice-cream By Moushira Abdel-Malek Ingredients : 60 ml fresh lemon juice 2 tsp finely grated lemon rind 1 cup castor sugar 1 cup milk 2 eggs (lightly whisked) 4 egg yolks 300 ml liquid cream 50 gms butter (chopped) Method: Combine butter, egg, lemon juice and rind, with half the sugar, in a medium saucepan. Cook, stirring constantly with a wooden spoon, over low heat, for 5 minutes, or until mixture thickens slightly. Remove from heat. Strain lemon curd through a fine sieve into a medium heatproof bowl. Cover with plastic wrap and refrigerate for one hour to cool. Meanwhile, place a metal container, empty, in the freezer to chill. Combine the cream and milk in a medium saucepan. Bring to simmer over medium heat. Remove from heat and set aside to slightly cool. Whisk egg yolks and remaining sugar in a medium, heat proof bowl until thick and pale. Gradually stir the warm cream mixture into the egg mixture. Pour into a clean saucepan and cook over low heat, stirring constantly until the custard coats the back of a spoon. Transfer to another bowl. Set aside for 15 minutes to cool off. Gradually stir the custard into the lemon curd and stir to combine. Place in the chilled container. Cover with foil and place in the freezer until almost set (approx. 6 hours). Roughly break up the ice-cream with a metal spoon. Transfer to a large bowl. Beat with an electric beater until smooth. Quickly return to the metal container. Cover with foil and freeze for 4 hours. Scoop and serve. Preheat oven to 180. Grease and flour a deep 8 inch (20cm) round non-stick cake pan. In a large bowl, sift flours, baking powder and salt. Combine sugar, butter and bananas in a food processor. Process until mixture is creamy and bananas puréed. Add eggs one at a time, plus vanilla, and process for about 30 seconds after each addition to blend. Add yoghurt and process again until combined. Add sifted dry ingredients and the milk powder to processor, and process again, only to combine. Pour batter into the cake pan. Bake until a skewer inserted comes out clean (40 - 45 min). Transfer pan to a wire rack and let stand for 5 minutes. Turn the cake out onto the rack and cool completely before slicing.
