Put cream and Tabasco into a pan and bring to boil then immediately remove from heat and leave to cool. Mix lemon curd and yoghurt together. Add cooled cream and combine well. Add lemon zest and juice, if using, for a sharper flavour.

Spoon mix into a shallow tray and freeze for two hours. Stir mix with a fork and return to freezer for a further four hours. Place in fridge for 30 minutes before serving with fruit.

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