Lemon Curd Ice Cream With Ruby Red Fruit Parcels Recipe

• 6 x Egg yolks Finely grated zest and juice of 3 lemons
• 200 gm Caster sugar
• 170 gm Unsalted butter, at room temperature, cut into small pcs
• 860 ml Greek lowfat yoghurt
• 2 x Nectarines, stoned
• 225 gm Strawberries, hulled
• 225 gm Raspberries
• 110 gm Blueberries or possibly seedless pink grapes
• 30 gm Caster sugar
• 3 Tbsp. Ruby port
• 6 sm Spri rosemary
• 220 ml Creme fraiche

Directions