Lemon curd ice cream

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How to make Lemon curd ice cream

  • Yield : 1 litre
  • Prep Time : 0:40
  • Cook Time : 0:05
  • Total Time : 0:45

Ingredients

  • 1/3 cup (75g) caster sugar
  • 3 egg yolks
  • 600ml thickened cream
  • 1/4 teaspoon vanilla extract
  • 300g good-quality lemon curd (see note)
  • Limoncello liqueur (optional), to serve

Method

  • Step 1 Stir sugar in a small pan with 150ml water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
  • Step 2 Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
  • Step 3 In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
  • Step 4 Churn mixture in an ice cream machine according to manufacturer's instructions, then freeze until firm. If hand-churning, see note. Scoop into serving bowls and serve with chilled limoncello if desired.

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