Makes about 500ml

If you have an ice cream machine at home, it's good fun turning pudding into an ice cream. I don't mean throwing in any old leftover desserts, but you can certainly use elements of them very easily. For example, crumble chocolate brownies into an ice cream base. Yoghurt and crème fraîche make excellent ice cream, although you still need some cream in there or the texture won't be so good.

625ml milk
200ml double cream
500g caster sugar
50g glucose (optional)
Grated zest of 2 lemons
625g natural yoghurt
350g lemon curd, softened
50-60g meringue
In a saucepan, bring the milk, cream, sugar, glucose and lemon zest to the boil. Remove from the heat, leave to cool and whisk in the yoghurt, or blend in with a hand blender. Churn in an ice cream machine and when it's almost set, pour or spoon in the lemon curd to give a rippled effect. To serve, scoop the ice cream into serving dishes and break the meringue over them.