Lemon Curd No-Churn Ice Cream
The sweet creaminess of vanilla ice cream and the tangy richness of lemon curd bind into an ice cream marriage made in heaven. Factor in the ease of a no-churn ice cream and this is one union sure to endure. I used this lemon curd recipe, but omitted the zest because I think frozen zest would interfere with the smoothness I was looking for in this ice cream.
Ingredients
- 1 can (300 ml) condensed milk
- 2 cups whipping cream
- 1 tsp pure vanilla extract
- 3/4 cup lemon curd
How To Make This Recipe
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Pour the whipping cream and condensed milk into the bowl of a stand mixer and add the vanilla extract. Using the whisk attachment, gradually turn the mixer up to full speed and whisk until the mixture is expanded, fluffy and thick.
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Decant about 1/3 of the mixture into a glass loaf pan or other container that will hold about 6 cups (see Note). Smooth, then dollop 1/4 cup of lemon curd over the surface. Repeat two more times. Using the blade of a knife or the handle of a spoon, run it through the mixture, up and down in one direction and then the other. The idea is to make distinct swirls of lemon curd, so resist the temptation to overdo it.
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Cover and freeze for about 4 hours, or until firm enough to scoop.
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If the ice cream has frozen solid, remove it from the freezer about 10 minutes to allow it to soften up for optimal scoopability.
Recipe Notes
If you don't have a glass loaf pan or other container, you can use a metal loaf pan. I recommend lining it with plastic wrap to avoid scratching it when you scoop out the ice cream.