TANGY LEMON CURD ICE CREAM
Indulge in a burst of citrus sunshine! This creamy ice cream is infused with the vibrant flavor of tangy lemon curd. Perfect for a refreshing summer treat or whenever you crave a zesty pick-me-up...enjoy with fresh berries for extra sweetness.
Equipment
- 1 Ice Cream Machine
Ingredients
- 1/3 cup caster sugar
- 5 fl oz water
- 3 egg yolks
- 20 fl oz thickened cream
- 1/4 tsp vanilla extract
- 10.5 oz good-quality lemon curd (I made my own)
- Optional: Zest and juice of one lemon*
Instructions
- Stir sugar in a small pan with the water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
- Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute or until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
- In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
- Taste to check whether you’re happy with the flavour. If you want more tang, add the zest and juice of one lemon – (add in increments until you reach the flavour you want).
- Churn mixture in an ice cream machine according to manufacturer’s instructions, then freeze for 4 hours or overnight until firm. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
- Serve straight from the freezer.
Notes
*If you prefer your ice cream to be very smooth, add the juice but don’t add the zest.
Nutrition
Calories: 3457kcalCarbohydrates: 265gProtein: 33gFat: 257gSaturated Fat: 160gPolyunsaturated Fat: 12gMonounsaturated Fat: 61gTrans Fat: 1gCholesterol: 1257mgSodium: 1088mgPotassium: 628mgFiber: 1gSugar: 263gVitamin A: 9540IUVitamin C: 4mgCalcium: 468mgIron: 2mg
Tried this recipe?Let us know how if you liked it in the comments below!