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Lemon curd ice-cream
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 50g butter, chopped
  • 2 eggs, lightly whisked
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tsp finely grated lemon rind
  • 215g (1 cup) caster sugar
  • 300ml thin cream
  • 250ml (1 cup) milk
  • 4 egg yolks
Instructions:
  • In a medium saucepan, melt butter with egg, lemon juice and rind, and half of the sugar. Stir constantly with a wooden spoon over low heat until the mixture slightly thickens, about 5 minutes. Remove from heat, strain the lemon curd through a fine sieve into a heatproof bowl. Cool in the fridge for 30 minutes, covered with plastic wrap.
  • Chill a metal container in the freezer. In a medium saucepan, combine cream and milk. Simmer over medium heat, then cool slightly after removing from heat.
  • In a medium heatproof bowl, whisk together the egg yolks and remaining sugar until thick and pale. Gradually stir in the warm cream mixture.
  • Transfer the mixture to a clean saucepan and gently heat over low heat. Stir with a wooden spoon continuously for 10 minutes, until the custard thickens and coats the back of the spoon. Then, pour it into a medium heatproof bowl and let it cool for 10 minutes.
  • Blend the custard into the lemon curd until well combined. Transfer the mixture to a chilled container, cover with foil, and freeze for 6 hours or until almost firm.
  • Break up the ice cream with a metal spoon and transfer it to a large bowl. Use an electric beater to whip it until smooth. Transfer it back to the metal container, cover with foil, and freeze for 4 hours until firm.
  • Transfer to individual bowls and enjoy right away.

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