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Lemon Curd Ice Cream Recipe

Treat yourselves to homemade ice cream with a creamy tang; perfect on a warm day.

Difficulty

Prep Time

10 minutes

Cooking Time

4-8 hrs to freeze

Serves

Yields 1.5 litres

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Recipe Ingredients

Pour the condensed milk into a medium mixing bowl. Scrape out the can well.
Use the empty condensed milk can as your measure for the yoghurt and lemon curd, adding both of these ingredients into the condensed milk and blending until evenly coloured.
Whip the cream until firm peaks form, then fold it thoroughly into the lemon mixture.
Freeze for 2 ½ - 3 hours until beginning to freeze around the sides of the bowl. Whip well, and return to the freezer, preferably overnight.

The second whipping stage is vital to a light texture without crunchy ice crystals spoiling the texture.