Lemon curd ice cream
Put the eggs, butter, sugar and lemon juice and zest in a heavy pan, and cook gently over a low heat, stirring, until the mixture coats the back of a spoon.
Leave to cool slightly, then whisk in the yogurt. Put in a shallow freezer container and freeze until set, stirring occasionally to break up the ice crystals.
Transfer to the refrigerator 20 minutes before serving.