Lemon Curd Ice Cream

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Drizzle scoops of ice cream taking into account bearing in mind limoncello for an adults-only treat.

The ingredient of Lemon Curd Ice Cream

  • 1 3 cup 75g caster sugar
  • 3 egg yolks
  • 600ml thickened cream
  • 1 4 tsp vanilla extract
  • 300g good quality lemon curd see note
  • limoncello liqueur optional to help

The Instruction of lemon curd ice cream

  • stir sugar in a small pan once 150ml water exceeding low heat until dissolved growth heat to medium and simmer for 3 minutes
  • meanwhile place yolks in the bowl of an electric mixer and beat for 1 minute until frothy slowly pour warm sugar syrup greater than yolks beating every time until cool
  • 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
  • churn union in an ice cream machine according to manufacturers instructions after that put out until firm if hand churning see note scoop into serving bowls and assistance once chilled limoncello if desired

Nutritions of Lemon Curd Ice Cream

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