The use of prepared custard makes this super-fast ice cream of lemon cream so simple. It still needs to freeze for a while, but it's worth waiting for!
Creamy and light, this ice cream of lemon cream has the sharpness of the lemon that runs through it with the waves of the lemon curd. Perfect as a dessert in its own right or to use as an impressive side.
Most of the work is done by the freezer! With minimal effort for you, all you need to do is make sure you give it enough time to freeze. Liquid glucose increases the flavor of ice cream and makes it faster to freeze, as it is available in major supermarkets.
Are you looking for more homemade frozen desserts? Try this sweet cake of chocolate and oreo candy or our recipe for mixed berry ice cream cake.
The ingredients
500 g carton of fresh custard
1 tablespoon. liquid glucose
Juice and zest of 2 lemons.
200 ml Double cream, lightly whipped
300 g lemon curd jar
Addresses
Heat the custard and liquid glucose together in a pan until the glucose has dissolved. Add the lemon juice and the zest, then set aside to cool.
Fold the double cream in the cooled cream mixture, transfer it to a freezer-proof container and place it in the freezer for 4-5 hours or overnight until it freezes.
Remove the ice cream from the freezer and add it to the bowl of a blender (or use a hand blender). When it is soft enough, stir until well blended, then stir through the lemon curd. Do not combine it completely with the ice cream mixture; You want to have swirls or curls.
Return to the freezer until it is solid. Remove from the freezer a little before serving to allow it to soften.