Lemon and Yoghurt Ice Cream with Brown Bread Praline

Serves 6-8
A combination made in heaven. Sweet Van der Hum flavoured pears served with not-too-sweet Lemon and Yoghurt Ice Cream topped with crisp praline flavoured with cinnamon.
Products in this recipe

Lemon Flavour Cheesecake

You will need

grated rind from 1 lemon
3 T (45 ml) fresh lemon juice
¾ cup (180 ml) cold water
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
1 cup (250 ml) fresh cream
1 cup (250 ml) double cream yoghurt

1 slice, ½ cup (125 ml) wholewheat breadcrumbs (crumb bread in a food processor or grate on the coarse side of a grater)
2 T (30 ml) butter
¼ cup (60 ml) brown sugar
½ t (2,5 ml) ground cinnamon

Method

Ice Cream

In a medium mixing bowl, measure the lemon rind, lemon juice and water. Add the Cheesecake Mix and beat until well blended.

Using the same beaters whip the cream in a smaller mixing bowl until it starts to hold its shape. Add the whipped cream and yoghurt and gently fold into the cheesecake mixture. Scrape into an ice cream container and freeze until just firm. Remove from the freezer. Use an ice cream scoop to make balls. Refreeze the balls.

Brown Bread Praline

Use up leftover wholewheat bread in this novel way. The praline will keep in a sealed container in the freezer.

Fry breadcrumbs in butter until all moisture has evaporated and crumbs have become a darker brown. Shake pan every now and again. Add sugar and cinnamon, shake pan over medium heat until sugar is blended in and the full flavour of the cinnamon has developed. Shake mixture out onto a plate to cool. If it sticks together when cold, put it into a plastic bag and break it up with a rolling pin. Freeze or use immediately to give taste and texture to ice cream, fresh fruit or cheesecake.