ASDA part of the Wal-Mart family

• 150ml full-fat milk
• Juice of ½ lemon
• Zest of 3 lemons
• 125g golden caster sugar
• 300g Asda reduced fat soft cheese
• 4 meringue nests
• 2tbsp Asda lemon curd

1 Put the milk, lemon juice and zest, sugar and cream cheese into a food processor and blend until smooth. If you don’t have a food processor you can do this with a hand blender in a large mixing bowl.

2 Transfer the mixture to a lidded freezer-proof container, cover and freeze for 3 hours. Remove the ice cream from the freezer, spoon back into the food processor and blend until smooth, or beat with a hand blender.

3 Crush the meringue nests into big chunks. Gently stir the lemon curd through the ice cream to create a rippled effect, then quickly mix the crushed meringue into the ice cream. Cover and return to the freezer until fi rm (at least 2 hours). Serve with raspberries and blueberries to boost your vitamin C levels.