Instructions

1. 1

   Finely grate the zest and squeeze the juice from the lemon. Reserve a little of the zest for decoration.

   
   

2. 2

   Very lightly whip the cream with an electric or hand whisk until it is just starting to thicken but has not yet formed into stiff peaks. Using a metal spoon, fold in the lemon zest and juice, honey and yogurt. Gradually fold in the lemon curd then pour into a 1 litre freezerproof tub with lid.

   
   

3. 3

   Place in the freezer for 4-5 hours until fully frozen. Remove every hour or so to stir with a fork, making sure the more frozen edges are mixed in. If making in advance, take out of the freezer and place in the fridge for 15-20 minutes to soften slightly before serving.

   
   

4. 4

   Use a scoop to place the ice cream in the cones. Drizzle with a little extra honey and decorate with the reserved lemon zest.