Lemon Curd Ice Cream
Few things are more refreshing than a scoop (or two) of homemade lemon curd ice cream in the summer. Sweet, tangy, smooth, creamy, perfect for warm sunny days.
Servings: 6 servings
Calories: 260kcal
Equipment
Ingredients
- 5 oz sweetened condensed milk
- 3 oz lemon curd
- ½ tsp lemon extract adjust to taste
- pinch salt
- 1 cup heavy cream whipped to stiff peaks
Instructions
- In a large bowl, stir sweetened condensed milk, lemon curd, lemon extract and a pinch of salt until smooth and incorporated.
- Add a dollop of whipped cream to the mixture to lighten it.
- Mix until combined.
- Gently fold in the rest of the whipped cream, careful not to deflate it.
- Transfer the mixture to a freezer-safe container, smoothen the top and cover with cling wrap to prevent ice from forming.
- Freeze overnight.
Video
Notes
See post for lots of tips, FAQs and step-by-step photos.
Nutrition
Calories: 260kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 88mg | Potassium: 117mg | Sugar: 21g | Vitamin A: 645IU | Vitamin C: 0.8mg | Calcium: 93mg | Iron: 0.1mg