Tangy Lemon Curd Ice Cream
Recipe type: Dessert
Serves: At least 1 litre
  • 1/3 cup (75g) (2.6 oz) caster sugar
  • 150ml (5 fl oz) water
  • 3 egg yolks
  • 600ml (20 fl oz) thickened cream
  • 1/4 teaspoon vanilla extract
  • 300g (10.5 oz) good-quality lemon curd (I made my own)
  • Optional: Zest and juice of one lemon*
  1. Stir sugar in a small pan with the water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
  2. Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute or until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
  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.
  4. Taste to check whether you're happy with the flavour. If you want more tang, add the zest and juice of one lemon - (add in increments until you reach the flavour you want).
  5. Churn mixture in an ice cream machine according to manufacturer's instructions, then freeze for 4 hours or overnight until firm. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
  6. Serve straight from the freezer.
*If you prefer your ice cream to be very smooth, add the juice but don't add the zest.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/09/18/tangy-lemon-curd-ice-cream/