Lemon Curd Ice Cream (Print-Friendly Format)
Tangy lemon curd blended with cream yields a refreshing, smooth frozen treat perfect for sunny days.
# Ingredients You’ll Need:
01 -
1 cup (240 g) lemon curd, store-bought or homemade
02 -
2 cups (480 ml) heavy whipping cream
03 -
1 cup (320 g) sweetened condensed milk
04 -
1 teaspoon (5 ml) vanilla extract
# How to Make It:
01 -
In a large mixing bowl, beat the heavy whipping cream with a hand or stand mixer until stiff peaks form.
02 -
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and lemon curd until the mixture is completely smooth.
03 -
Gently fold the lemon curd mixture into the whipped cream until just combined, preserving the airy texture. For a ripple effect, swirl in extra lemon curd as desired.
04 -
Transfer the mixture into a loaf pan or freezer-safe container. Smooth the surface, cover with plastic wrap, and freeze for at least 6 hours or overnight.
05 -
Allow the ice cream to sit at room temperature for 5 minutes before scooping. Serve in bowls, cones, or accompanied by shortbread cookies.
# Extra Tips:
01 -
Incorporate crushed shortbread cookies before freezing for a pie-like texture.
02 -
Top with fresh berries or a sprinkle of lemon zest to enhance flavor.
03 -
Lime curd may be substituted for a citrus variation.