Creamy lemon ice cream hack | Quick no-machine recipe

Описание: Make a simple lemon curd ice cream at home this summer.

Ingredients:
Lemon curd
3 whole eggs
2 egg yolks
3/4 cups granulated sugar
Zest of 1 lemon
Juice of 3 lemons (medium-sized)
125g butter (1/2 cup)

Ice cream
1 can sweetened condensed milk
1/2 cup lemon curd
Zest of 1 lemon
500ml whipping cream

Instructions:
Start first with the lemon curd. It allows it some time to cool off.
In a heat proof bowl, whisk together the eggs, egg yolks and sugar.
Transfer the egg mixture to the stove. Cook the eggs over a pot with boiling water. (Double boiler) The water should not touch the bowl.
Add the butter, lemon juice and lemon zest to the egg mixture and stir continuously until thick.
It's okay if the lemon curd looks curdled at first. Just keep stirring.
And that's it. Remove from the heat and allow it to cool.

Ice Cream
In a large mixing bowl, whisk together the condensed milk, lemon curd and lemon zest. (Don't worry if the lemon curd hasn’t completely cooled off yet). Set aside.
In a medium-sized mixing bowl, whisk the cream until soft peaks. Don't over whisk it. This step is important for the texture of the ice cream.
Gently fold the cream into the condensed milk mixture.
Pour the ice cream into a container. (You can use a loaf pan as well)
Dollop some of the leftover lemon curd on top of the ice cream. No need to measure. You can spoon as much or as little as you want.
Use a chopstick or a spoon to create swirls.
Cover the ice cream with cling wrap and let it set in the freezer for 4-6 hours, or ideally overnight.

Creates about 6 medium-sized servings.
Enjoy!