Lemon Curd Ice Cream Recipe
This easy recipe has all of the things you want in a frozen treat - zesty, refreshing, and so creamy!
Ingredients
- 1 can sweetened condensed milk (14 oz. can)
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cups heavy cream
- 6 tablespoons lemon curd (homemade or store-bought)
Instructions
- Whisk the condensed milk, lemon zest, and lemon juice together. Set aside.
- Whip the heavy cream with a hand or stand mixer until stiff peaks form. Gently fold the condensed milk mixture until fully incorporated.
- Pour half of the cream mixture into a loaf pan or other similar freezer-safe container. Smooth into an even layer.
- Add half of the lemon curd and use a thin spatula or skewer to make a swirling pattern. Repeat with the remaining base and curd.
- Press parchment or plastic wrap directly on the surface of the ice cream. Wrap with aluminum foil or top with an airtight lid. Freeze for at least 3-4 hours.
- When ready to serve, allow to sit on the counter for about 5-10 minutes or until it is softened enough to scoop easily. Keeps fresh for 1-2 weeks covered tightly in the freezer for best texture and taste.
Notes
Tips:
- To properly fold without deflating the whipped cream, move the spatula down the middle of the bowl, then scoop and turn it over, drawing a lazy number 8 motion. Rotate the bowl as needed and repeat until everything is fully incorporated.
- After freezing allow to rest at room temperature for about 5-10 minutes before scooping to make it easier to serve.
- To store, press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Then cover the container with a tight-fitting lid or wrap it in aluminum foil. It should keep well in the freezer for up to two weeks.
Nutrition
Calories: 403kcal
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