Ice cream with lemon curd
Enjoy a refreshing scoop of tangy lemon curd ice cream! This simple recipe is perfect for summer days. With the assistance of an ice cream maker, you can quickly and effortlessly create a smooth and creamy ice cream with a delightful lemon flavor.
Ice cream
Tools
Ingredients
Lemon curd
- 2 egg yolks
1 egg
200 g sugar
2 lemons
100 g butter
Ice cream
- 600 ml heavy cream
175 ml condensed milk
Here's how
- Before use: Place the freezer bowl in the freezer for 24 hours.
- Begin by grading the zest from the lemons.
- Attach the citrus press to your Ankarsrum stand mixer
- Squeeze the juice from the lemons using the citrus press.
- In a mixing bowl, combine the egg yolks, whole eggs and sugar.
- Set up a double boiler and gently heat the egg mixture along with the lemon juice and zest.
- Stir continuously until the mixture thickens and archives a creamy consistency.
- Remove the mixture from the heat and add the butter. Stir until the butter is completely dissolved.
- Allow the lemon curd too cool down entirely.
- Mix the cream, condensed milk and about 1 grams of the lemon curd.
- Start the mixer on low speed and slowly pour the mixture through the opening in the lid.
- Let the machine run for about 20 minutes, then add more lemon curd.
- Freeze for at least 30 minutes.
- Take out of the freezer 5 minutes before serving